PREPARATION:

1. Heat oven to 375°F.
2. Rub outside of chicken and inside body cavity with the 2 tablespoons sour cream, 3 teaspoons of the paprika and the salt. Place carrot, onion and celery inside body cavity; tie legs together.
3. Place chicken, breast-side up, on rack in shallow roasting pan. Add 3 tablespoons water to pan. Roast until chicken is tender and drumstick meat feels soft when pressed with fingers, 2 to 2-1/2 hours. Baste chicken with pan juices 3 times during roasting.
4. Remove chicken from pan and keep warm while preparing gravy.
5. Strain pan drippings; skim off fat. Add enough broth to pan drippings to measure 1/2 cup.
6. Mix cornstarch, remaining 1 teaspoon paprika and 2 tablespoons of the broth mixture in small saucepan; blend in remaining broth. Cook mixture over medium heat, stirring constantly until mixture boils. Cook, stirring constantly, until mixture is thick, about 1 minute.
7. Gradually stir 2 tablespoons of the hot mixture into the 1/2 cup sour cream; slowly stir sour cream into hot mixture. Remove from heat.
8. Place chicken on serving platter; remove string from legs. Serve chicken hot with noodles and gravy.