Cook the egg pasta in salted water until al dente, remove, rinse and drain well.
Heat the olive oil in a saucepan and fry the bacon cut into cubes.
Cut the lamb and the chicken breast into small strips, add to the bacon and fry. Add the finely chopped peppers, the garlic cloves crushed with salt and fry briefly. Cut the onions and cabbage into strips, add to the meat and fry briefly. Remove the skin from the tomatoes, remove the seeds, cut into small pieces, add and fill up with the chicken soup. Cover and simmer gently over medium heat for 50-60 minutes. Add the mushrooms and the egg noodles to the stew form, season with tarragon, chervil, salt and pepper and heat the whole thing together.
Before serving, carefully fold in the nuts, the finely chopped parsley, the sorted and coarsely chopped cress and the sour cream and season again.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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