Remove skin and bones from chicken and shred the chicken into bite-sized pieces with your hands. 

Heat a Dutch oven or pot over medium heat with EVOO, 3 turns of the pan, and add onions and season with salt and pepper, soften 5 to 7 minutes, add garlic and stir 2 minutes more, add paprika and stir, add tomatoes, roasted peppers, and broth or stock and bring to a bubble. Add chicken and let simmer for 20 minutes. Stir in sour cream to finish.  

Meanwhile, bring a large pot of water to a boil and cook egg noodles 1 minute less than package directions. Reserve ½ cup water and drain, return to hot pot with butter and water and about ⅔ of herbs. Toss 1 minute. 

Serve chicken on egg noodles and top with remaining herbs.