Place hot water, 2 T salt, and bay leaves in saucepan and place on burn to come to a boil.
Place skillet over high heat, add oil or fat, and when hot, add red pepper flakes and mushrooms. Sauté mushrooms for 5-8 minutes.
Once a lot of moisture has been released and steamed away, add onion, 1/4 t salt, and chicken. Sauté for 2 minutes until chicken is no longer pink.
Add rosemary and wine. Stir and cook to reduce moisture by half.
Add garlic and flour. Sauté 1 minute more.
Meanwhile, drain the noodles when they are at a desired doneness and place back in pan or in serving dish. Stir 3 tbsp butter in to keep them from clumping.
To the sauce, add broth, salt, pepper, and paprika. Bring to a boil.
Add sour cream and stir and simmer for about 2 minutes until thickened.
Stir in the noodles and heat back up, or serve over hot noodles. Garnish with a sprinkle of paprika.