Step 1

In a small bowl, add all purpose flour and 1 Tbsp chicken stock and whisk to combine.  Set aside.

Step 2

To a large dutch oven or deep bottomed skillet, add 1 1/2 Tbsp of olive oil and heat over MED-HIGH.  Add chicken pieces to pan, add 1/4 tsp EACH kosher salt and black pepper.  Cook 5 minutes, until golden brown and cooked through.  Remove to a plate.

Step 3

Add remaining 1 1/2 Tbsp of oil to the pan and add sliced mushrooms and onion.  Add remaining 1/2 tsp black pepper, paprika, dried thyme, oregano, and red pepper flakes.  Cook mushrooms about 6-7 minutes, until cooked and slightly golden.  Add garlic and cook 30 seconds, stirring often so it doesn't burn.

Step 4

Pour in wine, scraping the bottom of the pan with a wooden spoon to loosen any browned bits of flavor.  Cook wine about 2 minutes, or until reduced by about half.

Step 5

Stir in remaining chicken stock and bring to a simmer.  Once simmering, add remaining 3/4 tsp salt and egg noodles, stir and cook, uncovered, 8 minutes or until cooked.  Stir every so often as the noodles are cooking to prevent sticking.

Step 6

Pour in chicken stock/flour mixture, stir and cook 1 minute.

Step 7

Turn off the heat.  Add in cooked chicken, sour cream and mustard.

Step 8

Sprinkle with chopped parsley and serve.