2 onions, thinly sliced
salt and pepper, to taste
1 lb. boneless, skinless chicken breasts
1 T. sweet paprika
1 c. chicken stock
1 c. sour cream
1/2 lb. fully cooked & drained egg noodles
1. heat the butter in a large skillet. add the onions and season with salt and pepper. cook for 3 minutes.
2. cut chicken into cubes and add to the skillet, then add the paprika and chicken stock. stir to incorporate the paprika. bring to a boil. reduce heat to a simmer, cover skillet, and let simmer for one hour. remove from heat.
3. stir the sour cream into the sauce in the skillet. nd stir to coat. Serve over egg noodles