In a skillet cook bacon till crispy. Drain, reserving 2 tablespoons of drippings; set bacon aside. In the drippings, cook the chicken, onions and mushrooms until the chicken is no longer pink. Add the broth, garlic, salt and paprika, pepper and bacon. cover and simmer 10 minutes. Combine flour and sour cream until smooth; and add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over cooked noodles.