Cook egg noodles according to package instructions.
Slice chicken breast in half. Season with salt and pepper.
On a shallow plate combine flour and 1 tablespoon of sweet paprika powder. Mix well. Dredge chicken in flour paprika mixture, shake off any excess.
Melt 2 tablespoons butter in a large skillet over medium heat. Add a bit of olive oil. Add chicken and saute chicken for 2-3 minutes on each side.
Remove chicken from the skillet and place on a serving dish.
Melt remaining 2 tablespoons butter in the same skillet over medium heat. Add onion and saute until tender. About 8 minutes.
Add remaining sweet paprika and stir for 1 minute. Pour in chicken broth and heavy cream and bring to a quick boil. Reduce heat to medium-low and stir in mustard and dill. Season to taste with salt and pepper.
Slice chicken into ¼ inch strips and return chicken to the skillet. Simmer for 2 minutes in the sauce. Serve over egg noodles.