In a large pot, heat 1 tablespoon of the bacon fat over moderately high heat.
Toss the Pork with the Flour, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
Add about half the pork to the pot and brown for about 3 minutes; remove.
Repeat with the remaining pork and an additional tablespoon of fat; remove.
Reduce the heat to moderately low and add the remaining tablespoon of fat to the pan.
Add the onion and bell peppers.
Cook, covered, stirring occasionally, for 7 minutes.
Stir in the remaining 1 1/4 teaspoons salt, 1/4 teaspoon black Pepper, and the paprika.
Cook, stirring, for 30 seconds.
Add the pork with any accumulated juices and the broth.
Bring to a boil, reduce the heat, and simmer, partially covered, until the pork is just done, 10 to 15 minutes.
Reduce the heat to very low and whisk in the sour cream.
Meanwhile, in a large pot of boiling, salted water, cook the egg noodles until just done, about 7 minutes and drain.
Remove 1/2 cup of the sauce from the stew and toss with the noodles.
Serve the stew over the noodles.
