Chicken Paprika With Egg Noodles
|Onions||3⁄4 Cup (12 tbs), thinly sliced|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Egg noodles||4 1⁄2 Cup (72 tbs), uncooked|
|Sour cream||1 Cup (16 tbs)|
|Cooked chicken||3 Cup (48 tbs), diced|
Saute onions in butter until tender, but not brown.
Combine flour, paprika, salt and pepper; stir into onion until well blended.
Gradually add chicken stock; cook, stirring constantly, until thickened.
Meanwhile, cook noodles according to package directions; drain.
Carefully stir sour cream into sauce.
Add chicken and heat to serving temperature, but Do Not Boil.
Toss with cooked noodles until well coated.