2 lbs. boneless, cubed chicken
2 tbsp. sweet paprika
1 med. onion, chopped fine
8 oz. sour cream
Flour for coating chicken
1 c. water
Salt and pepper
1/4 c. butter

Place chicken and flour in paper or plastic bag. Shake thoroughly until evenly coated. Saute chicken with onion in butter until lightly browned. Add paprika, salt and pepper to taste. Add 1 cup water and stir until tender, usually about 15 to 20 minutes. More water can be added to extend gravy. Serve over egg noodles. Garnish with parsley.

Serves 4.