Step 1

In a large pot over high heat, bring 4 quarts water and 1 tablespoon salt to boil. Add noodles and cook until tender, about 8 to 10 minutes. Drain well.

Step 2

Off heat, add butter to pot. Add drained noodles and toss until butter is melted and noodles are evenly coated. Season to taste with salt and pepper (I like 1/4 teaspoon salt and 1/8 teaspoon pepper).

Step 3

In a large skillet over medium-high heat, melt 2 tablespoons butter. Add the onion and cook until slightly softened, about 2 minutes. Stir in the mushrooms and cook until they begin to brown, about 2 minutes.

Step 4

Add the remaining 1 tablespoon of butter, chicken, flour, and paprika. Cook until the chicken begins to brown, about 3 minutes. Add the broth and Worcestershire sauce and bring to a simmer.

Step 5

Cook until the sauce thickens, about 5 minutes. Stir in the sour cream and cook until the chicken reaches 165 degrees, about 2 minutes longer. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper).

Step 6

To serve, place egg noodles in a bowl or on a plate. Top with the chicken mixture and a dollop of sour cream if desired. Garnish with parsley.