In a large skillet, heat the EVOO over medium-high. Season the chicken with salt and pepper and cook, skin side down, until golden-brown, 7 minutes. Turn and cook 7 minutes more. Transfer to a plate.
In the same skillet, cook the onions, stirring, until golden, 7 minutes. Add the paprika and cook, stirring often, 5 minutes. Add 1 1/2 cups water and bring to a simmer. Add the chicken, cover and simmer over medium-low until cooked through, 15 to 20 minutes.
Meanwhile, in a large pot of boiling water, cook the noodles until al dente. Drain; return to the pot.
Transfer the chicken to a platter. Add the peas to the skillet and simmer for 2 minutes. Remove from the heat. In a medium bowl, whisk the sour cream and 1 1/2 cups sauce, then whisk mixture into the pan. Toss half the sauce with the noodles; divide among plates. Top with the chicken and remaining sauce.