Mist a large flameproof casserole with cooking spray and set over a high heat. Season the chicken, then fry it in batches for 3 minutes on each side, until browned all over. Transfer the chicken to a plate and set aside.

Mist the casserole again, then fry the onions and peppers, covered, over a medium heat for 8-10 minutes, until softened and lightly browned. Add the paprika and flour and cook, stirring constantly, for 1 minute. Gradually add the stock and cook, stirring, until the mixture bubble and thickens slightly. Stir in the mushrooms and simmer for 3 minutes. Return the chicken to the casserole, reduce the heat and simmer for 5 minutes, covered, until the chicken is cooked through.

Stir through the soured cream and dill. Bring to a gentle simmer, then remove from the heat.

Serve atop noodles.