One Pan Chicken Stroganoff

One Pan Chicken Stroganoff 3 Tbsp olive oil divided 1 lb. boneless skinless chicken breasts cut into 1-inch pieces 1 tsp kosher salt divided 3/4 Tsp black pepper divided 2 1/2 cups reduced sodium chicken stock divided 1 Tbsp all purpose flour 12 oz baby Bella mushrooms sliced 3-4 cloves garlic minced 1/4 Tsp dried thyme 1/2 cup dry white wine 6 oz uncooked extra wide egg noodles 1/3 cup sour cream 1 Tsp dijon mustard chopped fresh parsley for garnish extra black pepper for garnish In a small bowl, add all purpose flour and 1 Tbsp chicken stock and whisk to combine. Set aside. To a large dutch oven or deep bottomed skillet, add 1 1/2 Tbsp of olive oil and heat over MED-HIGH. Add chicken pieces to a pan, add 1/4 teaspoon each kosher salt and black pepper. Cook 5 minutes, until golden brown and cooked through. Remove to a plate. Add remaining 1 1/2 Tbsp of oil to the pan and add sliced mushrooms. Add remaining 1/2 teaspoon black pepper and dried thyme. Cook mushrooms about 6-7 minutes, until cooked and slightly golden. Add garlic and cook 30 seconds, stirring often so it doesn't burn. Pour in wine, scraping the bottom of the pan with a wooden spoon to loosen any browned bits of flavor. Cook wine about 2 minutes, or until reduced by about half. Stir in remaining chicken stock and bring to a simmer. Once simmering, add remaining 3/4 tsp salt and egg noodles, stir and cook, uncovered, 8 minutes or until cooked. Stir every so often as the noodles are cooking. Pour in chicken stock/flour mixture, stir and cook 1 minute. Turn off the heat. Add in cooked chicken and sour cream. Sprinkle with chopped parsley and serve.