To a large pot on the stove, add in the olive oil once hot, add in the chicken, half of the following seasonings: salt, pepper, garlic powder, onion powder, and paprika.

Stir the chicken around to get coated in the seasonings and cook through.

Once cooked, remove to a plate and set the plate to the side in the same pot that we cooked the chicken in add the mushrooms, onion, and 1/4 cup of chicken broth cook together for 5 to 6 minutes or until they start to get soft.

Now stir in the minced garlic, the remaining pepper, salt, garlic powder, onion powder, paprika, along with the dried basil and oregano stir well.

Add in the remaining chicken broth and egg noodles let simmer uncovered for 10 minutes or until the egg noodles are cooked.

In a small bowl, make the corn starch slurry. Add the water and cornstarch and whisk together well. Add this cornstarch slurry to the large pot and stir well.

Now, add the cooked chicken along with the Worcestershire sauce and sour cream. Turn the heat off and stir well until the sour cream is well combined. Enjoy!