4 chicken breasts
Salt
Paprika
1 med. onion
Oil
4 to 6 eggs
Flour
1/4 stick butter
Pepper
1 pt. sour cream

Brown 4 chicken breasts in oil. Add salt and paprika (heavy) and chopped onion. Cover and cook 45 minutes. Let cool and de-bone. Do not discard meat drippings. Boil large pot of water. Add salt. Beat eggs until smooth, by hand, and add salt to taste and flour to eggs until paste can be dropped into boiling water from a teaspoon (paste should be thick). Drop paste from teaspoon tip into boiling water and cook 15 to 20 minutes. This makes thick, round noodles. Drain noodles. Add 1/4 stick butter, de-boned chicken, salt, pepper and meat drippings to noodles. Do not make too runny. Add sour cream and heat just before serving. Add more paprika to give mixture slight orange color or simply to taste. Serve hot. Serves 6 to 8.