Sprinkle the chicken breasts lightly with spicy paprika and fry in a dutch oven (I used my enamled cast iron pot) over medium high heat until just starting to cook in half of the butter, turning once, for about 10 minutes.  Remove chicken to a plate while still raw inside and set aside.

Add the other half of the butter and the onions to the same pot and cook stirring frequently until the onions get soft, about 10 minutes.  Sprinkle in some hefty pinches of the paprikas and the roasted garlic, continuously stirring.  Add the flour, stirring to coat everything and cook for about another 10 minutes, stirring a couple of times.

Whisk in the chicken broth and cook this mixture down for about 20 minutes.  Remove from the heat and whisk in the sour cream until all the lumps are gone.

Return pot to the heat and on medium, whisk in the rest of the paprika.  Turn it down to low and simmer for about 30 minutes, putting the chicken back into the pot in the last 15 minutes of cooking.  Turn the heat off and let everything rest togther for about ten minutes.

Remove the chicken to a cutting board and slice across the grain and place atop a plate of egg noodles and sauce.  Top with more sauce and serve.