Season the diced chicken with kosher salt and black pepper, then coat with all-purpose flour. Set aside.

Melt half of the butter in a skillet over medium heat. Add the onions and sauté for about 10 minutes until soft.

Add the flour-coated chicken to the skillet and cook for 6-8 minutes until browned.

Deglaze with half of the chicken stock, scraping up browned bits. Then add remaining stock, paprika, and salt, simmer for 25 minutes.

Cook the egg noodles according to package directions. Toss with butter after draining.

Whisk remaining flour into sour cream, temper with stock, and stir into the skillet to create a creamy sauce.

Return chicken to skillet and warm in the sauce for 5 minutes before serving over noodles.