Cook the ground chicken in a large skillet, crumbling the meat as it cooks. Once the chicken is cooked, allow it to cool completely.
Place the chicken in a large resealable bag with the garlic, mushrooms, cream of mushroom soup, sour cream, thyme, paprika, pepper, and salt.
Squeeze the contents of the bag together to combine.
Remove the excess air, seal, and freeze.
Thaw.
Heat a large skillet over medium heat. Add the contents of the bag and stir.
Bring the sauce to a simmer and allow the mixture to cook until the ingredients are heated through. Stir in the additional sour cream or Greek yogurt before serving. Serve over cooked egg noodles topped with parsley.
Thaw.
Cook on low for two to five hours. When ready to serve, stir in the additional sour cream or Greek yogurt. Serve over cooked egg noodles topped with parsley.