PREPARATION:

1. Heat 1/2 teaspoon oil in medium saucepan over medium heat. Add onion and garlic. Cook and stir 2 minutes. Add tomato, peppers, 1/2 cup broth and paprika. Reduce heat to low; cover and simmer 5 minutes.
2. Cut pork crosswise into 8 slices. using flat side of meat mallet or rolling pin, pound pork between two pieces of plastic wrap to 1/4-inch thickness. Heat remaining 1/2 teaspoon oil in large nonstick skillet over medium heat until hot. Cook pork 1 minute on each side or until browned. Add onion mixture. Reduce heat to low and simmer 5 minutes. Whisk together remaining chicken broth and flour in small bowl.
3. Remove pork from skillet; keep warm. Stir flour mixture into liquid in skillet. Bring liquid to a boil. Remove skillet from heat. Stir in sour cream. Serve sauce over pork and noodles. Garnish with additional sweet Hungarian paprika and parsley, if desired.