Chicken and Peppers with Creamy Paprika Sauce

1 ¼ pounds boneless, skinless chicken thighs, cut into ½-inch thick strips

¾ teaspoon fine salt, divided

½ teaspoon freshly ground black pepper, divided

3 tablespoons olive oil, divided

1 large yellow onion (12 ounces), halved and thinly sliced

2 medium red and/or orange or yellow bell peppers, cored and sliced into ¼-inch-thick strips Completed: 2 medium red and/or orange or yellow bell peppers, cored and sliced into ¼-inch-thick strips

2 cloves garlic, thinly sliced

2 tablespoons sweet paprika, preferably Hungarian

⅛ teaspoon cayenne pepper

¾ cup low-sodium chicken broth, plus more as needed

½ cup plain full-fat yogurt

3 tablespoons lightly packed fresh flat-leaf parsley leaves, chopped

Cooked egg noodles, for serving (optional)

Directions at washingtonpost.com

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