1/4 c. butter
8 lg. chicken breasts
1 lg. onion, chopped
1 clove garlic, minced
1 1/2 tsp. salt
1 1/2 tsp. paprika
1 tsp. ginger
1/2 tsp. chili powder
1 c. canned tomatoes
1 c. chicken broth
1 sm. can mushrooms
2 tsp. cornstarch
1 c. heavy cream

Melt butter in Dutch oven and brown chicken. Remove chicken. Brown onion, garlic. Add seasonings, tomato broth and mushrooms. Add chicken. Simmer, covered, 40 minutes or until chicken is tender. Remove chicken.

Blend cornstarch to smooth paste with cream. Stir into sauce. Simmer gently 5 minutes, stirring constantly. Pour sauce over chicken and serve with hot noodles.