1 tbsp. vegetable oil
3 whole chicken breasts, skinned, boned & cut into chunks
1 c. chicken broth
1/3 c. minced onion
2 tbsp. Hungarian sweet paprika
2 tbsp. minced parsley
1 tsp. garlic salt
1/2 tsp. Italian herb seasoning
1 c. flour
2 eggs, beaten to blend
1 tbsp. flour
1 c. sour cream
1 tbsp. Hungarian hot paprika

Heat oil in large skillet over medium-high heat. Add chicken and stir until no longer pink, about 4 minutes. Stir in broth, onion, sweet paprika, parsley, garlic salt and Italian seasoning. Reduce heat, cover and simmer 20 minutes.

Meanwhile, bring large saucepan of water to boil. Beat 1 cup flour and eggs to form thick dough. Pinch off small pieces of dough and drop into boiling water 3 or 4 at a time. Boil until noodles rise to top. Remove with slotted spoon; drain well.

Using slotted spoon, transfer cooked chicken to plate. Whisk 1 tablespoon flour into skillet and cook over medium heat until thickened. Reduce heat to low. Blend in sour cream and hot paprika. Add chicken and noodles. Stir until heated through.