In a shallow dish, toss the cubed chicken with the paprika, salt and pepper. Sprinkle the flour on top of the chicken and toss to coat.

In a large skillet, heat the olive oil over medium heat until rippling and hot. Add the chicken in a single layer and cook until golden brown on each side, tossing occasionally, about 5 minutes. The chicken does not need to be fully cooked. It will finish later in the dish. Pour chicken from the skillet on to a plate and set aside.

Add a little more oil the pan, if needed, and stir in the onions and mushrooms. Cook until the onion is translucent and mushrooms are browned, about 5 minutes. Add the garlic and cook for another minute, until fragrant.

Pour in about 1/4 cup of the chicken broth into the skillet to deglaze the pan and loosen any bits from the bottom of the pan.

Stir in the tomato paste and whisk to combine. Then add the remaining chicken broth and the bay leaf, stirring well.

Add the chicken back into the skillet and simmer over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes.

Mix in the sour cream and cook for about 2-3 minutes longer. If you want a thicker sauce, mix 1 tablespoon cornstarch with 1-2 tablespoons cold water. Add the cornstarch slurry to the simmering mixture in the skillet, whisking quickly to combine. Let the mixture simmer for 2-3 minutes until thickened.

Serve over hot noodles and garnish with fresh parsley, if desired. Serves 4-6.