In a large skillet heat oil over medium-high heat. Add chicken and onion; cook about 4 minutes or until chicken is starting to brown, stirring occasionally. Sprinkle with paprika, salt, and black pepper. Cook and stir for 1 minute more.
Stir in tomatoes, broth, and the 1/3 cup banana peppers. Bring to boiling; reduce heat to medium-low. Cook, covered, for 5 minutes.
Increase heat to medium-high. Cook, uncovered, for 4 to 6 minutes or until mixture is slightly thickened, stirring frequently. In a small bowl stir together sour cream and flour; stir into chicken mixture. Cook and stir until thickened and bubbly.
Serve chicken mixture over hot cooked noodles. If desired, garnish with additional banana peppers.