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1
Bring a large pot of water to a boil.
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2
Meanwhile, season the chicken pieces with salt and pepper. Add two tablespoons of the butter to a heavy-bottomed 12-inch stainless steel saute pan with lid set over medium-high heat. When butter begins to foam, add chicken pieces skin side down. Cook until well browned, about 5 minutes. Flip pieces and cook until well browned on the other side, about five more minutes.
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3
Add onions and garlic to skillet. Stir well, and cook until garlic is fragrant, about 30 seconds. Sprinkle in paprika, and stir again. Pour in broth, bring to a boil, then reduce heat to medium, cover pan, and simmer until the chicken breasts are cooked, about ten minutes. Remove breasts and set aside. Leave chicken legs to cook until done, about five minutes. Set those aside.
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4
Pour off any excess fat. Mix flour and sour cream together in a medium-sized bowl. Add this to pan and stir well. Simmer for about one minute.
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5
Cook egg noodles in pot of boiling water, according to the directions on box. Drain, and then toss with one tablespoon of butter in a bowl. Divide noodles between four plates.
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6
Place a chicken piece on top of noodles, and ladle sauce on top. Serve with more salt and pepper to taste.
