Heat olive oil in a large skillet.

In a large dish or bowl, whisk together flour, paprika, salt, and pepper.

Place chicken in flour mixture, toss to coat, and add to hot oil.

Cook chicken until browned, about 4-5 minutes per side.

Remove chicken and set aside.

Add sliced onions and carrots to the skillet, cook for 5 minutes until soft.

Stir in parsley, thyme, and garlic; cook for 1 minute.

Add chopped tomatoes, wine, and chicken broth; bring to a boil.

Return chicken to the pan, reduce heat, cover, and simmer for 1 hour.

Cook egg noodles as per package instructions.

Serve chicken over noodles, spoon sauce over top, and garnish with parsley.