Toss 1 lb chicken breasts chunks with 1 tbsp. of the 2 tbsp Hungarian paprika, 1 tsp salt, ½ tsp black pepper, and 2 tbsp all purpose flour. Heat 2 tbsp olive oil in a large skillet and brown chicken over medium heat. Scrape and set chicken aside on another plate.
Add more oil if necessary to pan and sauté 1 medium onion and 12 oz mushrooms until soft. Then add 2 cloves garlic and cook for another minute.
Pour in ¼ cup of 1½ cups chicken broth and deglaze the pan. Stir in 2 tbsp tomato paste, remaining paprika, and add the remaining chicken broth.
Add the chicken back into the pan and simmer until sauce thickens slightly over medium heat. Stir in ¼ cup sour cream heat on low until ready to serve.
Cook 12 oz egg noodles accordingly and serve paprika stroganoff over noodles.