Heat some olive oil in a large, deep pan and sear the chicken til no longer pink, then remove from pan and set aside.
Add the peppers to the pan, turn the heat up to medium high and saute til soft and slightly charred. About 6-8 minutes. Remove the peppers from the pan and set aside.
Add the onions to the pan, turn the heat down and saute for about 8 minutes.
Add the garlic to the pan and turn the heat up to medium, saute another 2 minutes.
Add the wine to the pan and scrape the bottom with a wooden spoon, making sure to scrape up all the little black bits of onion and garlic.
Add the paprika and flour and stir til the it all clumps up, then add the chicken stock and whisk thoroughly til the flour is fully dissolved.
Add the tomatoes with juice, bring the pan to a boil, stir in the chicken, cover and reduce heat to medium and simmer for 20 minutes.
Cook the egg noodles to package instructions, drain and set aside.
After 20 minutes, remove the paprikash from the heat, stir in the peppers and sour cream then serve over egg noodles.