Season the chicken liberally with salt and pepper. Heat a large Dutch oven or heavy-bottomed pot over high heat. Once hot, add enough olive oil to coat the bottom of the pot. Add the chicken and sear about 3 minutes per side. Remove chicken to a plate and reserve.
 
Add some more olive oil to the pot and heat over high. Once hot, add the mushrooms; cook until brown, stirring occasionally. Season with salt and pepper.

 
Turn the heat to down to medium. Add onions and sweat (add a little more olive oil here if the pan seems dry.) After a few minutes, add the garlic and sauté for a minute or two, just until the garlic is fragrant. Sprinkle in the flour and stir. Cook the flour for a few minutes, while stirring, to prevent it from burning. Slowly pour in the milk then the chicken stock, stirring continuously to prevent lumps. Add the chicken back into the pot and turn the heat to low. Cook at a low simmer for about 25-30 minutes or until the sauce thickens and chicken is fully cooked.
 
While the stroganoff cooks, boil the egg noodles to package directions.
 
When you're ready to serve, stir in the Greek yogurt. Serve the stroganoff over the egg noodles and garnish with some fresh chives.

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