10 oz. pkg. dumpling noodles
3-4 lb. chicken, cut up
2 c. chicken broth
1 med. onion, finely chopped
1 med. green pepper, finely chopped
2 tbsp. butter
2 cans (10 1/2 oz.) condensed cream of mushroom soup
1/8 tsp. pepper
Paprika

Prepare noodles according to package directions. Drain and chill in cold water for 5 minutes. Boil chicken in water until tender, about 1 1/2 hours. Reserve 2 cups chicken broth. Remove chicken from bones in large pieces. Saute onion and green pepper in butter until tender.

Combine chicken, reserved broth, onion, green pepper, soup and pepper. Add noodles to chicken mixture. Pour into 2 (2 quart) casseroles. Bake at 350 degrees for 30 minutes. Garnish with paprika. 12 servings. Freeze 1 casserole for later use.