1In a large skillet melt 2 tbs of butter with 1 tbs of oil. Add thinly sliced yellow onion and mushrooms, cook until onion is softened. move to one side of pan
2Season three chicken breasts with onion powder, garlic powder, paprika, salt and pepper and place in skillet, brown each side on medium heat. Once chicken is browned pour in both cans of chicken broth and cook over medium low heat covered for one hour, until chicken is no longer pink
3Remove chicken from skillet and allow to rest. Add heavy cream and sour cream to pan and mix with the remaining chicken broth. Remove from heat. Slice chicken breasts into strips and serve with sauce over egg noodles.