Heat olive oil in a large Dutch oven over medium-high heat. Working in 2 batches so as not to steam, add chicken, salt and pepper. Cook 6 minutes or until golden brown, stirring often. Add the flour and stir to coat and cook 1 minute. Remove from pan.
Add butter to pan over medium-high heat. Add mushrooms and cook 8 minutes. Stir in garlic and cook 1 minute. Add wine to deglaze pan and stir up browned bits on bottom of pan and reduce by half.
Add chicken stock, paprika and thyme and stir. Add chicken and noodles. Cover with lid and cook 8 minutes or until done. Remove from heat and stir in sour cream. Sprinkle with parsley and serve.