Melt butter in large skillet over medium-high heat. Add onion and saute for 5-6 minutes or until translucent. Add sage, 1/2 teaspoons salt, 1/4 teaspoons pepper, and mushrooms. Saute 6-7 minutes, or until mushrooms lose their juices and begin to brown. Spoon mixture into large bowl.
COmbine 1/4 cup flour and paprika in a shallow dish. Cut chicken breasts into 1/4" strips. Dredge chicken strips in flour mixture, shaking off excess flour.
Heat 2 tablespoons olive oil in skillet over medium-high heat. Add chicken, sprinkle with 1/2 teaspoons of salt and rest of pepper. Saute chicken 5 minutes, or until cooked through, Add chicken strips to mushroom mixture.
Add broth and wine to skillet, scraping pan to loosen browned bits. Reduce heat to low. Place sour cream in a small bowl and whisk in 1 tablespoons of flour plus remaining 1/2 teaspoons salt. Whisk sour cream mixture into broth mixture. Stir into chicken mixture; cook 1 minutes or until thoroughly heated. Add noodles and parsley, stirring well to combine.