Melt butter in a large skillet over medium heat.

Add chopped onion, minced garlic, and paprika to the skillet.

Cook and stir until the onion is tender.

Stir in 1 cup of cold water, chicken bouillon granules, and salt.

Bring the mixture to a boil.

Add the boneless, skinless chicken breasts to the boiling mixture.

Cover the skillet and simmer for 12 to 15 minutes, or until the chicken is no longer pink inside, turning the meat once or twice to ensure even cooking.

Transfer the cooked chicken breasts to a platter.

Cover the chicken with foil to keep warm and set aside.

In a separate bowl, whisk the flour with remaining 1/4 cup cold water until smooth. Whisk the flour mixture into the sauce. Simmer, stirring constantly, until thickened.

Remove from heat and stir in the sour cream.

Serve the paprika chicken over hot, cooked egg noodles.