3 lb. or amount of chicken pieces for 1 1/2 per person (I use 1 1/2 skinless boneless thighs per person)
2 to 4 tbsp. peanut or olive oil (4 tbsp. if meat is skinless)
1 tbsp. garlic, optional
2 tsp. Mrs. Dash, optional
1/2 tsp. pepper
1 tsp. salt, if preferred
1 to 1 1/2 tbsp. paprika
1 can condensed chicken broth
1/2 to 1/2 c. white wine
1 c. chopped onion
1 c. mushrooms, cut up, optional
1 c. sour cream
1/2 c. half and half or heavy whipping cream
2 tbsp. cornstarch

In 12 inch skillet or electric frying pan, heat oil, 1/8 cup of chicken broth, garlic and seasonings. Place chicken in oil mixture and brown. Remove chicken from pan and cook onions and mushrooms turning frequently, do not brown. Add paprika and return chicken, coating in mixture. Add rest of chicken broth, wine and bring to boil, cover and simmer for 30 to 35 minutes.

Remove chicken and layer in serving dish with noodles (I used 1/2 durm wheat wide noodles and 1/2 spinach, tomato noodles in mixture, I also add chicken broth to my water to cook noodles.) In a separate bowl, stir cream, sour cream, and cornstarch until smooth. Increase heat to pan and add cream mixture, stir until thickened and pour over chicken and noodles. (Garnish with paprika and parsley if you want.) Enjoy!