Heat olive oil in a large skillet.
In a large dish or bowl, I use a Pyrex 8x8, 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 noddles.
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.