Chicken Paprikash

Once again, the vegetarian is posting something she won't eat. But it is a favorite of my husband and quick and easy.

8-oz pkg medium egg noodles
2 t vegetable (or olive) oil
1 C sour cream (reduced fat works really well)
2 T paprika, divided
1/2 t salt, divided
1/4 t black pepper
1 C vertically sliced onion
1 lb chicken tenders cut into 1/4 inch wide strips (turkey works too)
1/2 C chicken broth (go for the low-sodium fat-free)

Cook the noodles according to the pkg directions omitting salt and fat.

Combine sour cream, 1 Tablespoon paprika, 1/4 teaspoon salt, and pepper in a bowl; set aside.

Heat oil in a nonstick skillet over medium-high heat. Combine 1 Tablespoon paprika, 1/4 teaspoon salt, onion, and chicken, tossing to coat. Add mixture to the pan; saute 4 minutes or until chicken is done. Add broth; cook 2 minutes or until liquid almost evaporates. Reduce heat to medium-low.

Add sour cream mixture; cook 1 minute, stirring constantly until thoroughly heated. Serve over noodles. Makes 3-4 servings.