Step 1

Bring a large pot of salted water to a boil, add egg noodles, and cook according to package directions.

Step 2

On a cutting board, dice the onion and cut the chicken into bite-sized cubes.

Step 3

In a large skillet over medium heat add the olive oil. Add the cubed chicken and cook until golden brown and cooked through. Remove the chicken from the pan and set aside.

Step 4

In the same pan add 2 tablespoons butter and the diced onions. Cook for about 2-3 minutes, stirring occasionally.

Step 5

Sprinkle in the mushrooms and garlic and cook, and stir for about 2 more minutes.

Step 6

Add the remaining butter. Once melted, add the flour and paprika, and stir for about 30 seconds.

Step 7

Pour in the chicken broth, Worcestershire sauce, and cooked chicken. Bring to a gentle simmer, and cook until thickened about 4-5 minutes.

Step 8

Stir in the sour cream, cooked egg noodles, and add salt and pepper to taste. Top with parsley if desired.