Let’s roll up our sleeves and get cooking! Here’s a step-by-step guide:

Start by boiling a large pot of salted water. Add the egg noodles and cook according to the package instructions until they are al dente. Drain and set aside. Don’t forget to reserve a cup of the pasta water for later!

In a large pot or deep skillet, heat 2 tablespoons of olive oil over medium heat. Toss in the minced garlic and sliced mushrooms. Sauté until the mushrooms are browned and have released their moisture. This should take about 5-7 minutes. The aroma will make you feel right at home.

Push the mushroom mixture to the side of the pan. Add the remaining tablespoon of olive oil to the center and place the chicken pieces into the pan in a single layer.

Season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Cook until golden brown, which should take about 4-5 minutes, stirring occasionally.

Sprinkle the flour over the chicken and stir to combine, ensuring everything is coated. Pour in the dry white wine, scraping up any brown bits stuck to the bottom of the pot. Let it simmer for a minute.

Now, add 2 cups of the chicken stock, remaining ½ teaspoon of salt, and ¼ teaspoon of dried thyme. Stir everything together and bring the mixture to a simmer. Let it bubble gently for about 4-5 minutes to thicken up.

Once thickened, reduce the heat to low and stir in the sour cream. Taste and adjust seasoning if needed. If the sauce is too thick, add reserved pasta water gradually until the desired consistency is reached.

Finally, add the drained egg noodles back into the pot. Gently fold everything together, ensuring the noodles are coated in that creamy sauce. Garnish with fresh parsley and a dash of black pepper for that extra touch.