Heat olive oil in a large skillet.

In a large dish or bowl, whisk together the flour, paprika, salt, and pepper.

Place the chicken pieces in the flour mixture and toss until evenly coated; shake off any excess and add to hot oil.

Cook over medium heat until browned, about 4 to 5 minutes on each side.

Remove chicken and set aside.

Add the sliced onions and carrots to the skillet.

Stir in parsley and thyme, and cook for 5 minutes, or until onions are soft.

Add garlic and continue to cook for a minute, or until fragrant.

Mix in the tomatoes.

Pour in wine and chicken broth, and bring to a boil.

Return the chicken pieces to the pan.

Turn down the heat to low, cover, and cook for 1 hour.

Divide the cooked egg noodles among 4 to 6 dinner plates.

Remove the chicken from the pan and set on top of egg noodles.

Whisk the sour cream into the pan and continue to whisk until thoroughly combined; remove from heat.

Spoon the sauce over the chicken and noodles.

Garnish with parsley.

Serve.