Combine roux ingredients on stove, simmer until thickened-set aside will continue to thicken.
In skillet, melt butter; add onion until soft, lower heat and try not to brown (15 minutes).
[Boil water and make lasagna noodles].
In a separate pot, add chicken-season with salt and pepper, add 2 cups chicken broth, cover and cook through (15 minutes).
To onion skillet, slowly add roux and 1 cup chicken broth, simmer until thick (5 minutes).
To skillet, add parsley, chives, 2 tbsp paprika, tomatoes; return to a low boil then simmer.
Uncover chicken pot, raise heat to evaporate some stock (5 mins).
To skillet, add Sour Cream, and simmer (If not thickened enough add flour/water mixture to thicken).
Slowly add chicken to filling mixture, taste add more paprika if necessary.
In baking dish spray with cooking spray add few pieces of butter.
Layer noodles and add half of the sauce, add another layer of noodles, then remainder of sauce, 3rd layer of noodles and place pieces of butter on top and cover. (Optional: Can put shredded Parmesan cheese on top).