Heat oil and butter in a skillet over medium heat.

Sprinkle chicken and sausage pieces with cajun and poultry seasonings, garlic powder, cayenne, paprika, cumin, and chili powder.

Transfer to skillet and brown on all sides. Add onions and cook for 2 to 3 minutes, or until translucent. Sprinkle with flour and stir, scraping bottom of skillet. Cook for 3 to 4 minutes more, stirring. Add chicken stock and bring to a boil. Reduce heat to simmer. Add mushroom soup and stir. Add mushrooms and simmer for 30 minutes. Add sour cream and stir. Season with pepper. Serve over egg noodles.