Let’s get cooking! Here’s how you can bring this delightful dish to your table:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. In a large skillet over medium heat, heat the olive oil. Add the chicken pieces, seasoning with salt, pepper, and paprika. Cook until the chicken is browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
3. In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent, about 3 minutes. Stir in the mushrooms and cook until they release their juices, another 5 minutes.
4. Sprinkle the flour over the mushroom mixture and stir to combine, cooking for 1 minute to remove the raw flour taste.
5. Slowly whisk in the chicken broth, ensuring there are no lumps. Bring to a simmer and let thicken slightly.
6. Stir in the sour cream and Worcestershire sauce, then return the chicken to the skillet. Mix well and adjust seasoning if needed.
7. Cook the egg noodles according to package instructions. Drain and place them in the greased baking dish.
8. Pour the chicken and sauce mixture over the noodles, stirring gently to combine.
9. Sprinkle the top with Parmesan cheese and bake in the preheated oven for 20-25 minutes, until bubbly and golden.
10. Finish with a sprinkle of fresh parsley before serving.