Combine 3 tablespoons flour, thyme, and paprika in a large zip-top plastic bag. Sprinkle chicken with salt to taste. Add chicken to bag; seal. Turn and shake bag to coat the chicken well.

Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirl to coat. When the oil is hot, remove chicken from flour mixture and discard flour. Add chicken to pan and cook 4 minutes or until browned. Turn chicken and cook 2 minutes. Remove chicken from pan to a plate, you are just browning, not cooking all the way through.

Add onion and mushrooms to the same pan and cook 5 minutes or until mushrooms are browned, stirring occasionally. Stir in remaining 1/2 tablespoon flour, beer, stock, Worcestershire sauce, and season with salt and pepper to taste. Bring to a boil, cook 2 minutes.

Return chicken to pan and reduce heat to a simmer and partially cover, cook for 15 minutes or until chicken is done.

While the chicken is simmering, bring a pot of water to a boil and cook the egg noodles until tender, drain and set aside.

To serve, plate noodles on a plate, top with a chicken thigh, spoon on some sauce and mushrooms from the pan, sprinkle with parsley.