Cook the egg noodles according to the package directions.
Meanwhile, season the steak with ½ teaspoon each salt and pepper. Brown the steak in the oil in a large skillet over medium-high heat, 5 to 7 minutes.
Add the onions and paprika and cook, tossing, until softened, 4 to 6 minutes. Add the chicken broth and simmer until thickened, 10 to 12 minutes; stir in the sour cream.
Serve the steak over the egg noodles and top with the parsley.