Melt butter and oil in a cast iron skillet on medium-high. Salt and pepper both sides of chicken pieces. Coat each piece in flour, shaking off any excess. Brown each side of chicken in skillet, about 1 minute per side. Move to clean plate and set aside. I braised one pound of chicken pieces in two batches.

Drain off grease in pan so that only a thin coating along the bottom remains. Add peppers, onions, and garlic and stir for about 2 minutes. Add mushrooms and stir for another 2 minutes. Add turmeric, thyme, red pepper, and salt and stir for 2 minutes. Stir in wine and tomatoes with juice. Add chicken and bring to a simmer. Cover with aluminum foil and simmer until chicken is fully cooked, about 45-60 minutes. Uncover chicken and cook for an addition 15 minutes.

When chicken is fully cooked remove chicken and veggies from sauce with a slotted spoon. Reduce remaining sauce on stove until desired thickness, about 10 minutes.

While sauce is reducing boil a large pot of salted water. Cook egg noodles until tender, about 5 minutes. Drain, run under cold water, toss with a little olive oil, and arrange on serving platter.

Cover pasta with chicken and vegetables. Drizzle desired amount of sauce over chicken. Sprinkle with salt, pepper, parsley and parmesan cheese. Enjoy!