In a small bowl, mix together the beefy onion mix with the paprika. Pour it over the chicken thighs and rub in in all over.

In another medium bowl, combine the sour cream, greek yogurt, chicken stock and a pinch of salt. Whisk to blend.

Heat a wide skillet over medium high heat with 1 Tbs. Olive oil. Add the chicken and sear on one side for seven minutes. Flip and sear another six. Add a splash of water if needed to prevent any burning. Remove the chicken from the pan and add a splash of water or chicken stock; use a wooden spoon to break up the browned bits on the bottom. Deglazed! Chop the chicken into smaller chunks once cooled a little bit.

Add the mushrooms to the pan along with a pinch of salt and sauté about five minutes, letting the mushrooms shrivel and brown, taking on all the residual flavor. Remove the mushrooms from the pan for just a little bit.

In the meantime, bring a large pot of salted water to a boil. Add the egg noodles and cook until just shy of al dente, according to package directions.

In the skillet, add the tomato paste and press it in, releasing the oils and letting the flavor bloom for thirty seconds. Add the sour cream and stock mix, letting it marry with the tomato paste and bubble up in glory. Add the mushrooms back to the skillet and let this simmer on low for just a few minutes.

Transfer the cooked egg noodles over to the sauce, letting it all come together and finish cooking. Off the heat, add the chicken back to the skillet and check for salt. Add a pinch if needed. Garnish with fresh parsley and plenty of lemon juice. Serve!

Serves four to six.