In a medium bowl, mix together the chicken, garlic powder, onion powder, paprika, salt and pepper. Set aside.

In a large skillet, over medium heat, heat 2 tablespoons of oil until shimmering. Cook the chicken just until the outside is browned (you will finish cooking it later), working in batches if necessary. Transfer to a clean plate.

To the now empty skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the onion and cook until softened.

Add the garlic and cook until fragrant, about a minute.

Add the mushrooms and cook until browned. scraping any brown crust from the bottom of the pan (deglazing) if occurs . Stir in the butter until melted. Add the flour and stir until no lumps remain.

Pour in the chicken broth, followed by the Worcestershire sauce, and thyme add salt and pepper according to taste . Add the chicken along with any juices. Bring to a boil. Reduce the heat and let simmer until thickened.

Stir in the sour cream until incorporated and creamy.

Serve hot over cooked egg noodles or any pasta and garnish with fresh parsley.