Chicken Stroganoff

Chicken Stroganoff 3-4 tbsp. olive oil divided use 1 lb. chicken breasts cut into 1-inch chunks 1 tsp. garlic powder 1 tsp. onion powder 1/2 tsp. paprika 1/4 tsp. cayenne pepper 1 tsp. sea salt divided use 1 tsp. ground black pepper divided use 16 oz. fresh mushrooms,sliced 1 leek green top removed, sliced and separated into rings 1 small onion chopped 3 cloves garlic finely minced 4 tbsp. unsalted butter 4 tbsp. all-purpose flour(I used unbleached) 2 cups low-sodium chicken broth(or homemade chicken broth) * see note below 1 tbsp. worcestershire sauce 1/2 tsp. fresh thyme leaves 1 lb. wide egg noodles cooked and drained 1/3 cup sour cream plus more for garnish, if desired fresh parsley chopped, for garnish paprika for garnish fresh thyme for garnish In a large Dutch oven over medium heat, add a couple of tablespoons of olive oil. Meanwhile, cut chicken into chunks and place in a bowl. Sprinkle with garlic powder, onion powder, paprika, cayenne pepper, and ½ teaspoon each of salt and pepper; toss chicken to coat well with seasonings. Place the chicken in the hot pan and brown, (in multiple batches if necessary) about 2-5 minutes on each side. (Chicken does not have to cook all the way through). Remove from Dutch oven and transfer to a plate (continue with remaining chicken if needed). Add remaining olive oil to the skillet. Add mushrooms and cook until brown, about 4 minutes. Add the leeks, onion and garlic and cook, stirring occasionally, until veggies are soft and translucent—about 2-3 minutes. Whisk in the butter and flour. Add the chicken stock, about ¼ cup at a time until all is added. Whisk until sauce is smooth. Add Worcestershire sauce, thyme, and the remaining salt and pepper. Bring to a simmer and allow the sauce to thicken. Add chicken; turn heat down to low and continue simmering for 5-8 minutes. Add the cooked egg noodles and the sour cream and stir until combined. Cook for 2 more minutes. Check seasonings. Add salt and pepper to taste. Remove pan from heat and garnish with fresh parsley, thyme, paprika, and sour cream if desired. Recipe Notes NOTE: I accidentally read the original recipe incorrectly and added the pasta uncooked. So I added an additional 2 cups of homemade chicken broth and cooked the noodles about 5-7 minutes, covered, until the noodles were cooked through. Then I added an additional one-third cup of sour cream. I garnished the entrée with additional thyme and paprika. I did not feel the entrée needed any additional seasoning. NOTE: If you add the noodles into the sauce without pre-cooking them first, add an additional 2 cups of chicken broth and cook the noodles, covered with lid, an additional 5-7 minutes until noodles cook through.