Cook the egg noodles according to the package directions. Drain and set aside.

Heat the olive oil and butter in a large skillet over medium-high heat.

Add the chicken pieces and cook until lightly browned and cooked through, about 6 to 8 minutes. Transfer to a plate.

In the same skillet, cook the onion for 3 minutes until softened.

Add the garlic and mushrooms. Cook for 5 to 6 minutes until the mushrooms release their moisture and become golden.

Sprinkle the flour over the vegetables and stir for 1 minute.

Slowly whisk in the chicken broth until smooth.

Stir in the Worcestershire sauce, Dijon mustard, paprika, garlic powder, onion powder, salt, and black pepper.

Simmer for 4 to 5 minutes until the sauce begins to thicken.

Reduce the heat to low and stir in the sour cream and heavy cream until smooth.

Return the cooked chicken to the skillet and stir until coated in the sauce.

Add the cooked egg noodles and gently toss everything together.

Garnish with chopped parsley and serve immediately.