Preheat a skillet over medium-high heat and add olive oil.

Pat chicken thighs dry and season with salt and pepper.

Cook chicken thighs in a single layer until golden brown on both sides, about 10 minutes total. Remove and set aside.

Pour off excess fat, leaving about 1 tablespoon in the skillet.

Reduce heat to medium and cook sliced onion until softened, about 3 minutes. Add a little broth if onion starts to burn.

Stir in paprika, tomato paste, and chicken broth.

Add chicken thighs back to the skillet.

Bring to a simmer over medium-high heat, then cover and reduce heat to medium-low.

Cook for 15 minutes.

Remove the lid and flip the chicken thighs.

Turn heat to medium and simmer, uncovered, until chicken is cooked through, 10-15 minutes.

Remove chicken to a platter.

Remove skillet from heat and whisk in sour cream.

Season the sauce with salt and pepper.

Serve chicken and sauce over cooked egg noodles, if desired.