Place bacon in a deep skillet. Cook until evenly browned, (approx 10 mins). Drain and reserve the drippings. Add onions to the bacon. Cook until translucent. Remove skillet from heat and stir paprika, garlic powder, and pepper into bacon mixture. Transfer the mixture into a large stockpot.
Heat a small amount of reserved bacon drippings in skillet over medium-high heat and cook Hungarian Beef Debrecener in batches until evenly browned adding bacon drippings for each batch as needed. Cut cooked sausages into bite-sized pieces add to bacon mixture.
Add reserved bacon drippings in the skillet; cook capsicum until softened; drain on a plate lined with paper towels. Add to bacon mixture.
Add tomatoes and beef broth to the stockpot with bacon mixture and place over medium-high heat. Bring to a simmer then reduce heat to medium-low. Remove lid and cook until stew begins to thicken, stirring occasionally, about 30 mins. Stir sour cream into stew just before serving.
Cook egg noodles uncovered in boiling, salted water until cooked but firm (approx 5 mins). Drain well. Ladle stew over noodles to serve.