2 broiler-fryers, cut-up (about 3 lbs. each)
2 tbsp. butter
1 c. frozen chopped onion
2 tbsp. paprika
1 tbsp. all-purpose flour
2 tsp. salt
1/4 tsp. pepper
1 (8 oz.) can tomatoes
1 (1 lb.) pkg. noodles
1 (8 oz.) container dairy sour cream

Brown chicken pieces in butter in a large skillet, remove and reserve. Saute onion in pan drippings until soft. Stir in paprika and flour; cook stirring constantly, 1 minute. Stir in salt, pepper and tomatoes (broken up). Add chicken and giblets (except livers), turning to coat pieces well, cover skillet. Simmer 20 minutes. Turn chicken pieces, add livers; simmer 15 minutes longer, or until chicken is tender.

Meanwhile, cook noodles, following label directions; drain, spoon onto hot serving plate. Remove chicken from skillet with slotted spoon. Arrange on platter with noodles; keep warm while finishing sauce. Spoon sour cream into a medium size bowl. Bring sauce in skillet to boiling; stir slowly into sour cream, blending well. Spoon over chicken and noodles before serving.