Melt margarine in a large skillet.

Place flour in a gallon-size zipper bag and coat chicken legs (or smaller pieces) one at a time.

Brown chicken pieces in the skillet over medium-high heat for about 10 minutes, turning once.

Chop onion and bell pepper.

Mix chicken gravy mix with water and paprika.

Add onion and pepper to the skillet and pour gravy mixture over all.

Cover the skillet, reduce heat to medium-low, and cook for 45-50 minutes for leg quarters or 35-40 minutes for smaller pieces.

Test for doneness by piercing the chicken with a fork; juices should run clear.

Cook egg noodles in a large pot according to package directions and drain.

Return noodles to the pot and cover to keep warm.

Remove chicken from the skillet and skim oil from the gravy.

Stir sour cream and pepper into the gravy until smooth.

Return chicken to the skillet and cover to heat through at low temperature, avoiding boiling.

Melt margarine for the topping and add breadcrumbs, toasting until golden brown.

Serve chicken over egg noodles, spooning extra sauce and sprinkling breadcrumb topping on top.