Paprika Chicken

3 tbsp olive oil
1/2 white onion, thinly sliced
1 chicken breast, cut into a few smaller pieces
1 tsp salt
1/4 tsp pepper
2 tsp paprika
2 1/2 cups water
1/2 cup flour
4 oz sour cream
12 oz egg noodles

Cook the olive oil and the onion in a large pan, over medium heat, until the onions are tender.
Add the chicken to the pan, and cook until golden brown, keeping at medium heat.
Add the salt, pepper, paprika, and water.
Cover and simmer at low heat for about 45 minutes.
Remove the pan from heat. Remove the chicken from the pan, and cool on a plate.
Begin boiling the egg noodles.
Pour 1/2 cup cooking liquid into a small bowl, and add the flour, mixing to make a paste.
Add the paste to the remaining liquid in the pan. Heat over medium heat, and stir until well blended.
Add in the sour cream, and blend well.
Use a fork to shred the chicken, and then add it to the pan.
Pour the mixture over the pasta and serve.