Add 2 Tablespoons flour and paprika to a small zip lock plastic bag. Add the salt and peppered pork chops one at a time and shake until coated.
Place 2 Tablespoons of oil to a saute pan, cook the chops until no longer pink inside. Add the onion,1/3 cup water, brown sugar, soy sauce, minced garlic and mustard to the pan. Cover and simmer 10 - 15 minutes.
Remove the chops to a plate and keep warm. Combine remaining 1 Tablespoon flour and 1/3 cup water, stir until smooth. Whisk into the skillet drippings, cook and stir 2 minutes or until thickened. Turn the heat off, add the sour cream to the pan. Whisk to combine. Serve over pork chops and noodles.
If the sour cream sauce is too thick, add a little more water to thin slightly.