Combine 3 tablespoons of the flour, salt and a few grinds of black pepper in a shallow dish. Add the pork cubes and toss to coat thoroughly.
Heat the butter and 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the pork and cook, turning with tongs, until lightly browned on all sides, 2 minutes. Add the wine and continue cooking, turning the meat frequently, until the liquid is almost evaporated, 1-1/2 to 2 minutes longer. Transfer the pork to a plate and set aside.
Add the remaining tablespoon of olive oil to the pan and add the onion. Cook until soft and translucent, 2 to 3 minutes. Add the red bell pepper, the remaining 1/2 tablespoon of flour and paprika and toss to coat thoroughly. Season with salt and pepper. Continue cooking, stirring frequently, until the flour coating is pale golden in color, 3 minutes longer.
In a small bowl, whisk together the chicken broth and sour cream. Add to the onion-pepper mixture and combine well. Bring to a rapid simmer and cook for 1 minute, stirring frequently, just until the liquid starts to thicken. Return the pork to the pan and combine with the sauce. Continue cooking until the liquid has thickened to a gravy consistency and the pork is barely pink in the middle.
To serve, spoon about 1/4 cup of the gravy over the egg noodles and divide them between 4 plates. Top each with a portion of the pork mixture, then spoon the remaining gravy over the top of each serving.
Tips for Making This Recipe
This dish is also delicious served over mashed potatoes or rice.