Cook the egg noodles according to package instructions until al dente, then drain.
In a large skillet, heat a tablespoon of olive oil over medium heat and sauté the diced onion until translucent.
Add the minced garlic and sliced mushrooms to the skillet, cooking until the mushrooms release their moisture and turn golden brown.
Season the mixture with salt and pepper, then stir in the chicken strips, cooking until they are no longer pink.
Pour in the chicken broth and Worcestershire sauce, stirring to combine. Allow it to simmer for about five minutes.
Lower the heat and stir in the heavy cream and Dijon mustard, letting it gently bubble to thicken the sauce.
Taste and adjust seasoning with additional salt and pepper if needed, then combine the cooked noodles with the sauce.
Serve hot, garnished with fresh parsley if desired for a touch of freshness.
