Place sliced chicken into a bowl. Season with paprika, garlic powder, onion powder, ½ teaspoon salt and ¼ teaspoon pepper; toss to combine.
In a large skillet set over medium-high heat, add 1 Tablespoon of olive oil. Add chicken; cook until chicken is no longer pink, about 6 minutes. Remove from pan and transfer to plate.
Add the shallot and onion; stir occasionally until they are soft and translucent, about 6 minutes. Add the garlic; continue cooking for about 30 seconds until garlic is fragrant. Add mushrooms; cook until all liquid has evaporated, about 3 minutes. Pour in the Madeira and cook for 1 minute. Remove from pan and transfer to a bowl.
Add the butter to the skillet; when melted add flour. Whisk continuously taking care not to burn. Add the chicken stock, whisking to create a smooth sauce. Bring to a simmer and allow the sauce to thicken. Remove about ½ cup of the sauce. Add to the sour cream; whisk to temper the sour cream; set aside.
Return the chicken, shallots, onions, garlic and mushrooms to the sauce. Turn the heat down to medium-low and continue to cook for 5-8 minutes. Add the tempered sour cream, Worcestershire sauce, thyme, and the remaining salt and pepper. Stir until combined. Cook for 2 more minutes. Correct the seasonings.
Serve over egg noodles cooked according to package directions.
Yield: 6 servings.