1/4 c. flour
1 tsp. salt
1/8 tsp. pepper
1 (3 lb.) chicken, disjointed
3 tbsp. butter
1 med. onion, chopped
1 clove of garlic, mashed (or the equivalent in garlic juice)
3 tbsp. lemon juice
1 c. chicken broth
2 (4 oz.) cans mushrooms, drained
8 oz. med. noodles
1 c. sour cream
1/4 tsp. paprika

Combine flour, salt and pepper; roll chicken in flour mixture. Brown chicken slowly in butter in skillet; transfer to baking dish. Add onion and garlic to skillet drippings; stir in lemon juice, chicken broth and mushrooms. Simmer for about 5 minutes; pour over chicken. Cover baking dish.

Bake at 350 degrees for 30 minutes. Break noodles into 1 inch pieces; cook according to package directions. Drain noodles. Remove chicken from baking dish; keep warm. Add noodles to sauce in baking dish; cover. Bake for 15 minutes longer. Stir sour cream and paprika into noodle mixture. Turn into serving dish; top with chicken.