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Bring a pot of salted water to a boil and cook egg noodles 8–10 minutes until tender; drain and set aside.
Heat olive oil and butter in a large skillet over medium heat.
Add chicken strips and cook 5–6 minutes until lightly browned; remove and set aside.
In the same skillet, add onion and mushrooms and cook 4–5 minutes until softened.
Pour in chicken broth and Worcestershire sauce and bring to a gentle simmer.
Stir in paprika, onion powder, salt, and black pepper.
Return chicken to the skillet and simmer 5–6 minutes until chicken is fully cooked.
Reduce heat to low and stir in sour cream until smooth and creamy.
Serve the stroganoff over warm egg noodles and garnish with parsley.