Cook the Noodles:

Boil the egg noodles in salted water according to package instructions. Drain and set aside.

Cook the Chicken:

Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add to the skillet and cook until golden brown on the outside and fully cooked, about 5–7 minutes. Remove from the skillet and set aside.

Sauté Vegetables:

In the same skillet, add a bit more oil if needed. Sauté the onion and garlic until fragrant, about 2–3 minutes. Add the mushrooms and cook until softened and browned, about 5 minutes.

Make the Sauce:

Sprinkle the flour over the cooked vegetables and stir to combine. Gradually whisk in the chicken broth, ensuring no lumps form. Bring to a gentle simmer.

Stir in the heavy cream, sour cream, Dijon mustard, and paprika. Let the sauce simmer for 3–4 minutes until thickened.

Combine and Serve:

Return the cooked chicken to the skillet and stir to coat in the sauce. Simmer for an additional 2–3 minutes until heated through.

Toss the sauce and chicken mixture with the cooked egg noodles. Garnish with chopped fresh parsley and serve warm.