Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until tender. Drain and set aside.

Melt the butter in a large skillet over medium heat. Add the chicken strips and cook until lightly browned on all sides, about 5 minutes. Remove the chicken to a plate.

Add the diced onion and sliced mushrooms to the same skillet. Cook until the onion softens and the mushrooms release their liquid, about 6 minutes.

Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir for another minute to remove the raw taste.

Slowly pour in the chicken broth while stirring. Add the paprika, salt, and pepper. Bring the mixture to a gentle simmer and cook until it thickens slightly, about 3 minutes.

Return the chicken to the skillet. Lower the heat and stir in the sour cream until the sauce is smooth and creamy. Heat through for 2 minutes without letting it boil.

Divide the cooked egg noodles among four plates. Spoon the chicken and mushroom mixture over the noodles and sprinkle with fresh parsley before serving.