In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms are tender.

Stir in the dried thyme, paprika, and additional salt and pepper. Sprinkle the flour over the mixture and stir to combine, cooking for 1-2 minutes.

Gradually add the chicken broth and Worcestershire sauce, stirring constantly until the mixture thickens, about 3-5 minutes.

Reduce the heat to low and stir in the sour cream until well combined. Return the cooked chicken to the skillet and heat through for another 2-3 minutes.

Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.

Serve the creamy chicken stroganoff over the egg noodles and garnish with chopped parsley.