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Submitted by: Katie Conroy from Bethlehem, PA
Originally shared on the web 04/01/2013

1 to 1-1/2 lbs. boneless, skinless, chicken breasts, chopped
1/4 c. butter
1 onion, sliced
1/4 c. water
1 cube chicken bouillon
1 T. paprika
1 t. salt
1/8 t. pepper
1 c. sour cream
12 oz. pkg. butter noodles, cooked and drained
Garnish: chopped fresh parsley

Brown Chicken in butter in large skillet over medium heat; add onion and cook for 5 minutes. Mix in remaining ingredients except sour cream, noodles and garnish; bring to a boil. Reduce heat; simmer, covered, for 30 minutes, stirring occasionally. Add sour cream when chicken juices run clear. Heat through without bringing to a boil; serve chicken and sauce over noodles. Garnish with parsley, serves 4 to 6.