2 sticks butter
1 lg. onion, diced
2 cans cream of chicken soup
1 pkg. extra lg. noodles
1 (16 oz.) container sour cream

Melt butter in a Dutch oven. Saute onion in butter until soft, 15 minutes. Add cream of chicken soup. Simmer about 10 minutes. Cook noodles according to package directions. Drain noodles and mix well with sour cream. Add to first mixture and stir well. Serve with chicken instead of potatoes.