In a large bowl, combine the ground chicken breast, eggs, panko, minced garlic, salt, onion powder, and pepper. Mix gently with your hands until just combined—don't overwork the mixture or the meatballs will become dense and tough. While you're preparing this, fill a large pot with 10 cups of water and bring it to a boil over high heat; this way the water will be ready when you need it for the pasta. Once your meatball mixture is ready, wet your hands slightly and begin shaping it into 1.5-inch balls, placing them on a clean plate.

Heat the canola oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, carefully place the shaped meatballs into the hot oil and let them brown undisturbed for 2-3 minutes on the first side. Turn them over and brown the second side for another 2-3 minutes until they're golden and cooked through (the internal temperature should reach 165°F). Transfer the cooked meatballs to a clean plate and set aside. I like to leave them in the skillet after browning rather than removing them too early—this helps them stay juicy inside while getting a nice crust.

Once the water is boiling (from Step 1), add the egg pasta and cook according to package directions until just al dente—usually about 8-10 minutes. Drain the pasta in a colander and set aside. Don't rinse the pasta; the light starch coating will help the stroganoff sauce cling to it.

In the same skillet used for the meatballs (no need to clean it—those browned bits add flavor), melt the butter over medium heat. Add the sliced mushrooms and a pinch of salt, then sauté for 4-5 minutes until the mushrooms release their moisture and begin to brown slightly. Sprinkle the flour over the mushrooms and stir constantly for 1-2 minutes to cook out the raw flour taste and create a light roux base. This flour will help thicken the sauce and give it a silky texture.

Pour the chicken broth into the skillet with the mushroom mixture and stir well to dissolve any flour lumps. Add the Worcestershire sauce and paprika, then bring to a simmer and let it cook for 2-3 minutes until the sauce thickens slightly. Remove from heat and stir in the Dijon mustard and sour cream until smooth and creamy. Gently fold in the cooked meatballs from Step 2, stirring carefully so they don't break apart. For the best sauce consistency, I always add the sour cream after removing from heat—if it's too hot, the sour cream can break and become grainy.

Divide the cooked pasta from Step 3 among serving bowls or plates. Spoon the stroganoff sauce with meatballs generously over the pasta. Serve immediately while hot and creamy.