Bring a medium pot of water to a boil. Add ¼ teaspoon salt and pasta and follow package instructions until is al dente; and drain.
Season the chicken with salt and pepper. In a large skillet or cast iron pan, add olive oil over medium-high heat. Add the chicken pieces and cook for about 4 minutes on each side, flipping it over with tongs. Then transfer to a plate. Set aside.
Add mushrooms to the skillet, and cook without stirring, this will allow the mushrooms to brown and become crispy. After 3-4 minutes, stir and turn over mushrooms, then cook for another 2-3 minutes. Add onions and sauté for 3-4 minutes, then add garlic and stir in the paprika. Add flour and coat well.
Pour in chicken broth, add thyme and stir in Dijon mustard. Bring to a light boil and return the chicken pieces and add sour cream, once the sauce starts to thicken, reduce heat. Add salt and pepper. Taste and adjust seasoning if needed. Serve with egg noodles and garnish with parsley.
