Baked Chicken with Mushrooms and Artichokes

3 lbs large boneless, skinless chicken breasts
2 teaspoons smoked paprika
1 ½ teaspoons dried thyme leaves
1 teaspoon salt
½ teaspoon black pepper
1 (14 ounce) can quartered artichokes in water, drained
1 tablespoon butter
1 (8 ounce) package sliced baby bella mushrooms
1 Tablespoon cornstarch
¾ cup chicken stock
½ cup heavy cream
1 package egg noodles

Preheat oven to 375 degrees. Grease a 9×13 inch baking dishes with non-stick cooking spray.
Slice chicken in half through the thickness of the breast horizontally and place in the prepared baking dish.
Mix dry seasonings together. Reserve 1 teaspoon and sprinkle the remaining seasoning blend over chicken.
Bake for 30 to 40 minutes (depending on the thickness of the chicken breast).
Meanwhile, in a large skillet over medium heat, melt butter. Add mushrooms and reserved seasoning. Cook, tossing mushrooms in seasoning, for about 5 minutes or until mushrooms are tender. Add artichoke hearts to the pan.
Mix together cornstarch and vegetable stock. Pour over mushrooms and bring to a boil. Add cream and stir until thickened, about 4 minutes.
Cook egg noodles and serve chicken and vegetables over egg noodles.