With a sharp knife, cut meat into 1-1/2” cubes. Peel and slice onions. In a Dutch oven or large saucepan, heat oil over high heat. Add beef cubes a single layer at a time, do not overcrowd, and sauté over medium heat. Continue cooking, turning brown on all sides. Remove beef to a bowl as it browns. Add onion to drippings, cook, stirring, until tender and golden, about 10 min. Return beef to pan. Add paprika, salt and pepper, stirring until well combined. Stir in ¾ cup beef broth. Bring to boiling; reduce heat and simmer, covered, 2 hours or until beef cubes are fork tender.
In a small bowl, combine flour, and ¼ cup beef broth, stir until smooth. Gradually add to beef mixture, stirring constantly. Simmer uncovered, stirring occasionally, 15 min. In a small bowl, slowly stir 1/3 cup hot gravy into sour cream. Add slowly to beef mixture; stir to blend. Heat, but do not boil.
Prepare noodles according to package directions. Drain, place on a platter, and top with goulash.