Melt 2 tablespoons butter in a large skillet over med-high heat.  Add onion, a sprinkle of salt, and cook 3-4 minutes until soft.  Add the mushrooms, another sprinkle of salt, and stir and cook until beginning to release their liquid and starting to brown, about 4 minutes.

Add remaining tablespoon of butter, then add the chicken, flour and paprika.  Season with 1 teaspoon salt and ¼ teaspoon pepper.  Cook, stirring, until the chicken browns, about 5 minutes or so.

Add the chicken broth and Worcestershire sauce and bring to a simmer.  Stir, scraping up all the brown bits.  Lots of flavor here and I often use a metal spatula to get up all the bits.  Cook until thickened, about 5 more minutes.

Stir in the sour cream and season with salt and pepper.  Continue simmering until chicken is cooked through, about 2-3 more minutes.

In serving bowl, top cooked egg noodles with the chicken mixture and chopped parsley.  Sprinkle with additional paprika if desired.