In a large pot, boil water and cook pasta according to package directions. Rinse, set aside.

Using a large skillet, heat oil over medium high heat.

Add chicken and sprinkle with seasonings, stir.

Cook chicken until no longer pink then remove from pan and set aside.

Melt butter in the same pan over medium heat then add onions and mushrooms. Cook until onions and mushrooms are tender.

Add minced garlic to the onion mixture and cook for another 1-2 minutes.

Sprinkle flour over onion mixture, stir and cook for 2 additional minutes.

Pour chicken broth into pan, stirring constantly, then add Worcestershire sauce. Stir.

Add chicken back to the pan, stir to combine and bring to a boil. Reduce heat and let simmer for 15-20 minutes.

Add noodles, stir until heated through.

Remove from heat and add sour cream, stir.