1-Preheat your oven: Preheat your oven to 375°F (190°C) and pat the chicken dry for even browning.

2-Brown the chicken: In a large ovenproof skillet, brown the seasoned chicken in the melted butter for about 5 minutes per side until golden.

3-Sauté onions and garlic: Add 2 chopped medium yellow onions and 3 finely chopped garlic cloves to the skillet, sautéing until they soften, about 5 minutes.

4-Add paprika: Stir in 3 tablespoons of Hungarian sweet paprika and cook for another minute to release its aroma.

5-Create the sauce base: Mix in ¾ pound of chopped tomatoes or 1 cup of canned crushed tomatoes, then add ½ to 1 cup of water to form the sauce base.

6-Stir in sour cream: Bring the mixture to a simmer, then stir in ¾ cup of sour cream until smooth and creamy.

7-Bake the chicken: Return the chicken to the skillet, spoon sauce over it, and bake uncovered for 25-30 minutes until the chicken reaches 165°F (74°C).

8-Rest and serve: Once done, let it rest for a few minutes, then serve over ¾ pound of cooked and buttered egg noodles, topped with chopped parsley if you like.