1 1/2 lbs. boneless chicken cutlets
1 c. milk
1 1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. onion powder
2 tsp. paprika
1 c. oil
1 lg. coarsely chopped onion
1 can College Inn chicken broth
2 tbsp. cornstarch
8 oz. sour cream
1 tbsp. onion powder
1 tbsp. paprika
1 (8 oz.) bag med. wide egg noodles, cooked & buttered

Dip chicken in milk. Combine flour, salt, pepper, onion powder and paprika in bowl. Coat chicken in flour mixture. Return chicken in milk and back to flour (double coat). Let chicken dry. Heat oil in frying pan. Brown chicken until crispy. Remove chicken from pan (keep warm in oven). Remove all but 3 tablespoons of oil from pan. Saute onion until soft and transparent. Add paprika and onion powder to onions. Mix cornstarch with chicken broth until smooth. Pour into frying pan. Stir over medium heat until sauce thickens. Simmer slowly (do not boil). Remove from heat, stir in sour cream. Return to heat until hot. Pour over chicken and hot buttered noodles.