2 1/2-3 lb. chicken breasts and/or thighs (boned & skin removed)
2 onions (med. size, about 1 c. finely chopped)
3 tbsp. parsley, finely chopped
2 tbsp. paprika (use only Hungarian sweet type, szeged)
1/2 tsp. pepper
1 tsp. salt
2 cans chicken broth (College Inn, 10 oz.)
1 1/2 c. water
1/2 c. Crisco oil
2/3 c. sour cream
1 can tomato sauce (8 oz.)
1/8 tsp. garlic powder
1 lb. elbow macaroni
2/3 c. flour
1 tsp. salt
1/8 tsp. pepper
1 tbsp. paprika

In large plastic baggie place 2/3 cup flour, 1 teaspoon salt, 1/8 teaspoon pepper and 1 tablespoon of paprika. Cut chicken breasts in quarters and place in baggie with flour mixture. Shake well until chicken is coated.

Heat oil in large skillet and lightly brown chicken pieces. Remove chicken from skillet and add chopped onion and parsley and cook until onions become soft.

In a large pot place the 2 cans of chicken broth, 1 1/2 cups of water, 2 tablespoons of paprika, 1/2 teaspoon pepper, 1 teaspoon salt, 1 can tomato sauce, 1/8 teaspoon garlic powder and brown chicken pieces. Add the cooked onions and parsley to the pot making sure to loosen all brown bits sticking to bottom of skillet.

Cover pot and simmer chicken approximately 30 minutes or until chicken is tender. Thicken liquid with a flour and water mixture to the consistency of gravy. Remove about 1 cup of the liquid and add to it the 2/3 cup of sour cream, blend well and return mixture to pot and mix. Cook the elbow macaroni according to directions. Serve the chicken paprika on a bed of the cooked macaroni.