6 split chicken breasts
1 lg. onion diced fine
2 lg. pkgs. frozen egg noodles
Salt for chicken
Flour for chicken coating
1 tbsp. paprika
3 lg. cartons sour cream
Enough Crisco shortening to fry chicken
Water, 2 qts. to start

Saute onion in a small amount of shortening until transparent; set aside.

Coat salted chicken breasts with flour and brown them quickly on both sides.

Drain off Crisco retaining the drippings. Place the chicken with drippings in large stew pan, add sauteed onions and 2 quarts of water. Bring to boil. Reduce heat and simmer until chicken is tender. Remove chicken and cool. Cook noodles according to package directions in separate pot.

Bone chicken and return to pot. Bring to boil again. When noodles are done rinse them and add them to the chicken pot. Add paprika and salt to taste. Simmer about 15 minutes. Remove from heat and gently add sour cream. Serve with hot rolls or crusty French bread.