Chicken in Mustard with Buttered Noodles

The picture might not look like much, but trust me; this this is delicious!  It's one of those comfort foods that leaves you happy. :)  Enjoy!

Ingredients:
For the chicken:
-4 chicken thighs, skin-on, bone-in
-salt and pepper, to taste
-2 Tbs extra virgin olive oil, divided
-1 onion, chopped
-8 oz sliced mushrooms
-3 cloves garlic, minced
-1 tomato, chopped
-1 Tbs flour
-1/2 cup apple juice
-1 cup chicken stock
-1/4 cup Dijon mustard
-2 Tbs sour cream
For the Super Buttered Noodles:
-2 chicken bouillon cubes
-1 lb egg noodles
-3 Tbs butter, softened
-1 Tbs sour cream
-chopped fresh parsley, for garnish
-salt and pepper, to taste
Directions:
Preheat oven to 350 F.
Heat 1 Tbs of the oil in a Dutch oven or large oven proof pan.  Season chicken with salt and pepper.  Place in hot oil and brown on both sides.  Remove chicken and set aside.
Add the remaining 1 Tbs oil and the onions.  Cook for about 5 minutes, or until onions are soft.  Add the mushrooms and cook for 4-5 more minutes.  Stir in the garlic and cook for 2 minutes.  Add the tomatoes and flour.  Cook for about 3 minutes.  Turn up the heat and add the apple juice and bring to a boil.  Let it boil for about a minute.
Return the chicken to the pan.  Add the chicken stock.  Cover, place in preheated oven and cook for 25 minutes.  Remove the lid and continue cooking for 20 more minutes.
Once done, remove the chicken from the pan and set aside.  Add the mustard and sour cream to the sauce.  Blend well.  Return the chicken and let everything sit for about 5 minutes, to allow the flavors to blend.
Meanwhile, bring some water to a boil.  Dissolve the chicken bouillons in it.  Add the noodles and cook according to the package directions.  Drain and reserve about 1/4 cup of the pasta water.  Mix the pasta water with the butter and sour cream.  Pour over hot noodles and mix very well.  Add the parsley, and season with salt and pepper.  Toss well.
Serve the chicken with the sauce over the noodles.  Enjoy!
Adapted from a recipe courtesy of Melissa d'Arabian.