In a 10-inch skillet cook mushrooms, onion, and garlic in melted margarine or butter over medium heat about 5 minutes or until vegetables are tender. Stir in paprika and pepper. Cook and stir for 1 minute more. Stir in cubed cooked chicken, chicken broth, and tomato paste. Bring to boiling.
Stir together sour cream and flour. Stir into mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve chicken mixture over noodles. Garnish with snipped parsley, if desired. Makes 4 servings.