1/4 c. butter
1 fryer, cut up
1/2 c. chopped onion
1/4 c. flour
2 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
1 (13 3/4 oz.) can chicken broth
2 c. dairy sour cream
1 tbsp. Worcestershire sauce
1 (8 oz.) pkg. med. noodles, cooked and drained

Melt butter in large fry pan. Fry chicken pieces until light brown. Remove chicken from pan, add onion to pan drippings. Blend in flour, paprika, salt and pepper. Add chicken broth slowly and cook, stirring constantly until thick and smooth. Stir in sour cream and Worcestershire sauce.

Mix half the sauce with noodles and pour into shallow 3-quart casserole. Arrange chicken on noodles. Spoon remaining sauce over chicken. Bake in slow 325 degree oven about 1 hour until chicken is tender and noodles are hot and bubbly. Serves 6.