In a large bowl, mix together the chicken, egg, breadcrumbs, ricotta, lemon zest, lemon juice, 1 teaspoon salt, 3/4 teaspoon black pepper, granulated garlic, granulated garlic, red pepper, paprika, oregano, basil, and half of the parsley until well-combined. The mixture will be wet and sticky. With wet hands, roll the meatballs into the size of a golf ball as best you can.

Set a large pot, over medium-high heat, with 2 tablespoons oil. Once hot, place about half of the meatballs into the pot, making sure not to over-crowd them. Brown on the first side for about 5 minutes, flipping over, and browning on the second side for about 3 to 4 minutes. Transfer to a clean plate and continue browning the rest. We're not looking to cool the meatballs all the way here, just trying to develop flavor and color.

Once all the meatballs have browned, add the remaining tablespoon of oil into the pot and add the onions and garlic. Cook until softened and just starting to brown, about 5 minutes. Add the mushrooms, and season with 1/2 teaspoon salt, 1/2 teaspoon black pepper and fresh thyme. Cook until the mushrooms have softened, the liquid has evaporated and they're starting to brown, about 8 to 10 minutes. Stir in the wine and cook until it has evaporated as well. Add the chicken stock and return the meatballs into the pot. Bring to a boil, reduce to a simmer, cover and cook for 20 minutes. Give it a taste and adjust seasoning accordingly, adding more salt and pepper as needed.

Serve the soup by dividing the cooked egg noodles among large soup bowls. Ladle the soup on top and garnish with a dollop of sour cream and fresh parsley. Enjoy!