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In a blender combine the water, sour cream, flour, bouillon, and paprika, blend until smooth.
Heat a large deep nonstick skillet on high heat and spray with oil. Add the chicken and salt and cook, breaking up the meat into small pieces as it cooks, about 5 minutes.
Reduce heat to medium, add the onions and tomato paste to the pan and cook, stirring, until soft, about 4 to 5 minutes.
Add the mushrooms, thyme and Worcestershire sauce.
Pour the sauce over the chicken and bring to a boil. Cover and cook on low 35 to 45 minutes, until tender.
When sauce is done, discard thyme, garnish with chopped parsley and serve over your favorite noodles or veggie noodles.