Dice the onion and mince the garlic cloves. Slice the mushrooms thickly—this helps them retain their texture better than thin slices. Cut the chicken breasts into 1-inch bite-sized cubes and season with salt and pepper. Heat 3 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Once shimmering, add the chicken and cook until golden brown on all sides, about 5-7 minutes. Transfer the cooked chicken to a clean plate and set aside.

Add the remaining 2 tablespoons of olive oil to the pot (you don't need to clean it—the browned bits add flavor). Add the diced onion and cook for 3 minutes until it begins to soften. Add the sliced mushrooms and sprinkle with paprika, then cook for another 4 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown slightly. This develops deeper flavor in the sauce.

Add the minced garlic to the pot and cook for 1 minute until fragrant. Pour in the white wine and scrape the bottom of the pot with a wooden spoon to release any browned bits—these add tremendous depth to the sauce. Let the wine simmer for 2 minutes to reduce slightly and cook off the raw alcohol taste. Add the chicken stock and bring to a gentle boil.

Add the egg pasta directly to the boiling broth and stir well to prevent sticking. I always use No Yolks Broad Noodles because they hold up beautifully to the creamy sauce without becoming mushy. Simmer for 8 minutes, stirring occasionally, until the pasta is nearly tender but still has a slight bite. The pasta will continue to cook slightly as the sauce thickens.

While the pasta cooks, whisk the flour with 3 tablespoons of water to create a smooth slurry with no lumps. Once the pasta is nearly tender, stir in the flour slurry slowly while stirring the pot constantly to prevent lumps from forming. Simmer for 2-3 minutes until the sauce thickens and coats the back of a spoon. Add the Dijon mustard and Worcestershire sauce, stirring to combine.

Return the cooked chicken from Step 1 to the pot and stir gently to combine. Remove the pot from heat and add the sour cream in a few additions, stirring gently after each addition to incorporate smoothly—removing from heat prevents the cream from breaking or curdling. I prefer using full-fat sour cream because it creates a much richer, silkier sauce. Taste and adjust seasoning with salt and pepper as needed.

Divide the stroganoff among bowls or plates. Tear or chop fresh parsley and sprinkle over the top as a bright, fresh garnish that cuts through the richness of the sauce.