In a large skillet, heat vegetable oil over medium-high heat. Add the chicken pieces, season with salt and pepper. Cook chicken, turning occasionally, until golden brown, about 6-8 minutes. Transfer chicken to a plate and cover to keep warm.
Reduce heat to medium , add the onions, peppers and garlic to the pan, cook until softened. Add the flour and paprika, stirring constantly for 2 minutes.
Stir in crushed tomatoes with juice, chicken stock and wine; season with salt and pepper to taste. Turn the heat up, and bring to a boil, continue stirring.
Return chicken to the pan, reduce heat to low, cover and simmer until chicken is cooked through, about 20 minutes.
While chicken is cooking, cook noodles in a large pot of salted water until al dente. Drain noodles.
Stir sour cream into sauce with chicken, and cook for an additional 5 minutes. Pour chicken and sauce over cooked noodles and serve immediately.