Heat oil in a large skillet over medium-high heat.

Add chicken and brown lightly for 5 minutes, stirring occasionally.

Add chopped onion and minced garlic to the skillet.

Cook for 5 more minutes until the onion is softened.

Season the chicken and vegetables with smoked paprika, salt, and black pepper.

Stir to ensure even distribution of the spices.

Pour in chicken broth.

Bring the mixture to a simmer.

Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld.

Remove the skillet from heat.

Stir in sour cream until well combined and the sauce is creamy.

Serve hot with buttered wide egg noodles.