Chicken Paprikash

This always seemed like a lot of work to me. Not long ago on my favorite show "Diners, Drive-Ins and Dives", I saw a man make this at his diner. I was amazed..it was so easy. So, I gave it a try. It going to be one of those things of "wow, why didn't I make this before".
NEED:
1/2 cup flour
2 1/2 tablespoons paprika ( Hungarian is best..but you can use any)
Salt and Pepper to taste
1 whole chicken, cut in pieces ( you can do this yourself or you can buy it pre cut) OR 1 1/2 pounds boneless skinless chicken, cut into chunks.
3 tablespoons vegetable oil
1 cup chopped large onion
8 ounces of sliced mushrooms
1/4 teaspoon cayenne..or add to taste
1 cup chicken broth
1 cup sour cream
Whisk together the flour, 2 tablespoons paprika,salt and pepper. Reserve 3 tablespoons. Heat 2 tablespoons of oil in a dutch oven or heavy pot, to medium / high. Doing a few pieces at a time, brown chicken on both sides. About 10 minutes for bone in and 5 minutes for boneless. Remove chicken and add remaining oil.
Saute onion, mushrooms, cayenne and 1/2 tablespoon paprika for about 3 minutes. Return chick to pot and add broth. Cover pot tightly, reduce heat to medium / low and cook until chicken is done. About 45 minutes for bone in and 30 minutes for boneless. Stir reserved flour mixture into sour cream and stir into pot. Cook about 5 minutes, on low, until warm and velvety. Serve over cooked wide egg noodles.
Serves 6.

Enjoy!