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Heat the oil and butter together.
Season the sliced chicken with salt and pepper to taste.
Fry in the oil and butter mixture until golden. Remove from the pan with a slotted spoon and set side.
Add a bit more oil if necessary. Fry the mushrooms until golden.
Add the onion and fry until soft.
Add the garlic and fry 1 more minute. Add the chicken, sauce, stock, soy sauce and sour cream.
Simmer over low heat for 10 minutes until thick and creamy.
Add the sour cream (if using).
Serve over buttered egg noodles and sprinkle with parsley.
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