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 1/4 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.
You can use brown cremini or white button mushrooms.
Be sure to scrape up all the fond when making the gravy, so much flavor!
Serve with buttered egg noodles, rice, potatoes or spaetzle.
Calories does not include noodles and calculation is an estimate.