1 c. onions, chopped
1/2 c. bell pepper, chopped
3 tbsp. oil
3 tbsp. paprika
2 1/2 to 3 lb. chicken, cut up
1 c. water
1 tsp. salt
1/8 tsp. pepper
1/2 c. sour cream
2 tbsp. flour

In large skillet, cook onion and bell pepper in oil until tender. Remove from heat; stir in paprika and mix well. Cook on low 5 minutes, stirring constantly so paprika won't burn. Add water, salt, pepper. Bring to a boil. Reduce heat.

Simmer, covered 35 to 45 minutes or until chicken is tender. Remove heat. Remove chicken and skim off excess fat from sauce. Pour sauce in blender and blend until smooth. Add water to sauce to make 2 cups. In same skillet blend sour cream and flour; stir in sauce, stirring constantly. Cook and stir until thick but DO NOT BOIL. Add chicken and heat through over low heat. Serve over noodles. Serves 4 to 5.