1 tbsp. butter
4 boneless chicken breast halves
1 can cream of mushroom soup
2 tsp. paprika
1/8 tsp. ground red pepper
1/3 c. sour cream or plain yogurt
Hot noodles with parsley

In skillet melt butter, cook chicken 10 minutes or until browned. Remove; set aside and spoon off fat.

In skillet, combine soup, paprika and pepper. Heat to boiling. Return chicken to skillet. Cover. Cook over low heat 5 minutes or until chicken is no longer pink, stirring often.

Stir in sour cream. Heat through. Serve over noodles. Sprinkle with paprika and garnish with parsley, if desired.