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CHICKEN PAPRIKASH WITH EGG NOODLES 
1 whole chicken
2 cans chicken broth
3 onions, chopped
2 stalks celery, chopped
1/2 tsp. pepper
1 tsp. salt
1 can cream of celery soup
1 can golden mushroom soup
1 tbsp. paprika
About 32 oz. sour cream
Egg noodles (recipe follows)

Place chicken in pot; cover with water and add chicken broth, onions, celery, pepper and salt. Low boil 1 hour. Remove chicken, let cool. Add cream of celery soup, golden mushroom soup and paprika. Simmer 1/2 hour. Skin and cut up chicken in bite size pieces. Add to pot and simmer 15 to 20 minutes. Add sour cream. Mix in well, stirring so it doesn't scorch. Add egg noodles by dropping from a spoon. Simmer until all the egg noodles are cooked. They will float when done, about 2 or 3 minutes.

EGG NOODLES:

6 eggs, beaten
3/4 tsp. salt
3 tbsp. water
1 1/2 c. flour

Mix all ingredients with electric mixer until smooth. If mixture is too thin, add a little more flour.
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