2 1/2 to 3 lb. fryer, cut up
2 tsp. cooking oil
1 c. chopped onion
1 clove garlic
1/2 c. chicken broth
4 tsp. paprika
1 tsp. salt
2 tsp. all-purpose flour
1 c. sour cream
4 c. noodles

Brown chicken, sprinkle with salt. Pour off all but 2 teaspoons drippings, remove chicken. Add onion and garlic. Cook until tender, but not brown. Remove from heat. Stir in chicken broth, paprika and salt until mixture is blended. Return to heat, add chicken and bring to boil. Reduce heat and simmer 25 to 30 minutes or until chicken is tender.

Stir flour into sour cream. Gradually blend into pan juices. (Remove chicken before adding sour cream.) Return chicken to pan and simmer 6 to 8 minutes until thick and smooth. Don't boil - serve over hot noodles.