In a large skillet brown the chicken pieces, onion, and mushrooms until tender and some color has developed on the mushrooms. Stir in garlic then stir in the flour and cook for at least 1 minute.
Stir in white wine and chicken broth scraping up all the browned bits from the bottom of the pan. Stir in the Worcestershire sauce and mustard. Simmer until thickened.
Remove from heat and stir in the sour cream. Taste for salt and pepper and adjust accordingly. Serve over hot cooked egg noodles, rice or mashed potatoes.
What to serve with Chicken Stroganoff