Heat a large pan or dutch oven over medium heat. Add the oil and onions and cook until translucent.
Add the paprika, and stir to combine.
Season chicken with salt and pepper, then add it to the pan along with the onions and paprika.
Add tomatoes and chicken broth, and bring the mixture to a simmer for at least 1 hour.
Remove the chicken and set aside. Heat 1/4 cup of broth, and add flour to make a roux. Add sour cream, roux, and salt to the pan and whisk to combine. Serve chicken and gravy over noodles.
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