4 tbsp. butter
4 chicken breasts, cut in 1-inch cubes, dusted in flour
1 sm. onion, chopped
2 tbsp. butter
1/2 lb. mushrooms, sliced
2 tbsp. flour
2 tbsp. paprika
1 can chicken broth
1 tsp. chicken stock base
Salt and pepper to taste
1/4 c. Parmesan cheese, grated
1 c. whipping cream
1 pkg. egg noodles

NOTE: For thicker sauce, increase the butter and flour. Chicken broth can be made with boiling water and chicken bouillon cubes (1 1/2 c.)

In large skillet, saute cubed chicken in 4 tablespoons butter. Do not over cook. Remove chicken with slotted spoon. Set aside.

In same skillet, saute onions in 2 tablespoons butter until soft. Add mushrooms and saute until tender. Add flour, cook for 2 minutes. Add paprika, chicken broth, stock base, salt and pepper. Cook for a few minutes until thickened. Add cream and Parmesan cheese. Stir until smooth. Add chicken. Heat through. Serve on noodles.