In a medium bowl, mix together the chicken, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Set aside.

In a large skillet over medium heat, heat 2 tablespoons of olive oil until shimmering. Add the chicken and cook just until the outside is browned (it will finish cooking later). Work in batches if necessary. Transfer the chicken to a clean plate.

In the now-empty skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the onion and cook until softened. Add the garlic and cook until fragrant, about one minute.

Add the mushrooms and cook until browned. Stir in the butter until melted, scraping up any brown bits. Sprinkle in the flour and stir until no lumps remain.

Pour in the chicken broth, followed by the Worcestershire sauce. Return the chicken to the skillet along with any juices. Bring to a boil, then reduce the heat and let simmer until the sauce thickens.

Stir in the sour cream until fully incorporated and creamy.

Serve hot over cooked egg noodles and garnish with fresh parsley.