Place sliced chicken into a mixing bowl. Add garlic powder, onion powder, paprika, thyme, cayenne, salt and pepper and mix well, making sure the chicken is fully coated.
In a deep skillet or Dutch oven, preheat 1 Tbsp of olive oil over medium high heat until shimmering.
Add chicken in a single layer (you make need to cook it in batches) and sear 1-2 minutes per side until golden brown. The chicken does not need to be fully cooked at this point.Â
Using a slotted spoon, remove chicken to a bowl and repeat until all chicken has been browned.Â
Add another Tbsp of olive oil to the pan and add in chopped onions and sliced mushrooms.Â
Mix to coat in the oil and cook over medium/medium high for about 5 minutes.Â
Add in minced garlic and cook for an additional 2-3 minutes until the garlic is fragrant and the mushrooms and onions are cooked. At this point you can add another pinch of salt & pepper.Â
Make a well in the center of the vegetables and add 2 Tbsp of butter and 2 Tbsp of flour.Â
Whisk together to create a roux and continue to cook over medium high heat for 1 minute, stirring continuously.
Stream in 2 cups of chicken broth and whisk to combine.Â
Add in 1-2 Tbsp of Worcestershire sauce and bring to a boil.Â
Turn heat down to low and add chicken and all the juices back to the pot.Â
Simmer the stroganoff for 5-7 minutes until the chicken is fully cooked and the sauce begins to thicken.Â
Meanwhile boil a 16 ounce bag of egg noodles al dente according to package instructions. Drain and set aside.Â
Remove stroganoff from the heat and add ½ cup sour cream. Mix to incorporate then taste and see if it needs any additional salt or pepper.Â
Serve hot stroganoff over egg noodles and top with a dollop of sour cream and fresh chopped parsley.Â
Enjoy!