Season the chicken strips generously with salt and pepper.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken strips in batches for 2-3 minutes per side until golden brown, then remove and set aside.

Reduce heat to medium, add butter and remaining oil to the skillet, then add sliced onions and cook for 5 minutes.

Add the sliced mushrooms to the skillet with the onions. Cook for 5-7 minutes until brown.

Add the minced garlic and stir for 30 seconds until fragrant.

Sprinkle the flour over the mushroom mixture, stir well to coat and cook for 1 minute.

Gradually whisk in the chicken broth until smooth, bring to a gentle simmer.

Stir in the Worcestershire sauce and Dijon mustard, let simmer for 3-5 minutes.

Cook egg noodles according to package directions, then drain and set aside.

Reduce heat under sauce to low and stir in heavy cream.

Gently stir in sour cream, return seared chicken to sauce and simmer for 3-5 minutes.

Taste and adjust seasoning with additional salt and pepper as needed.

Serve the sauce over the noodles and garnish with fresh parsley.