Divide chicken into individual pieces, season with salt and pepper. Peel and chop the onion. In a spacious frying pan, heat olive oil. Brown the onion, then brown the chicken pieces. Add garlic and sauté. When meat is evenly browned on all sides, set skillet aside to cool a bit. Sprinkle paprika powder on the spot with chicken stock. Then season with paradeis pulp, marjoram, mustard and a little oregano. Depending on the amount of liquid, add a little soup to make enough sauce. Cook chicken pieces for about 25 minutes. Make Tarhonya according to package instructions. Then toss in butter, season with chopped parsley, salt and pepper. Remove the cooked chicken pieces from the frying pan. Thicken the sauce with a little sour cream. If the sauce is very liquid, add a little flour as well. Arrange chicken pieces on plates, pour sauce over them and bring to table with tarhonya.