Heat olive oil in a large skillet (needs a lid) or Dutch oven over medium-high heat. Working in batches, add chicken, lightly sprikle with salt and pepper and cook, stirring now and then until golden brown; chicken will not be fully cooked. Remove chicken to a plate and set aside.

Add butter to pan along with mushrooms and onions. Spread out, add the lid and allow to cook for three or four minutes, checking now and then. Remove lid, stir and allow any liquid to evaporate, turning now and then with a spatula until mushrooms are golden brown. If the pan becomes too dry before the mushrooms have browned add a tablespoon or two of water or as needed. When the mushrooms are nearly done, add in the garlic and cook until fragrant.

Sprinkle flour over the mushrooms, stir and cook for a minute or two until flour looks dryer and has lost its raw taste. Add the chicken stock, mushroom, paprika & Worcestershire sauce, remaining salt and pepper and scrape the bottom of the pan to remove any browned bits and incorporate them into the sauce. Bring to a boil (if not boiling already) and working quickly, add the chicken and any juices that have accumulated on the plate back to the pan then the noodles. Cover, reduce to a good simmer and cook for eight minutes or until noodles are done to your liking. Remove from heat and gently stir in sour cream.

Garnish with parsley, chives or green onions.

Notes:

• If desired more sour cream may be added.
• When finished, this dish may thicken as the noodles absorb the sauce; add a touch more stock if you wish to adjust the consistency of sauce to your preference.