CHICKEN PAPRIKASH

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2 c. chicken broth

3 lb. boned, cooked, cubed chicken

1/4 c. butter

med. chopped onion

2 heaping tsp. paprika

1 c. sour cream

2 tbsp. flour

Noodles

DUMPLINGS:

3 beaten eggs

1/2 tsp. salt

1/2 c. evaporated milk

1 1/2 c. flour

Brown chicken in butter; remove and set aside. Add onion to butter and cook until tender. Add paprika and salt and pepper to taste. Return chicken to skillet and add broth. Cover and simmer 20-30 minutes.

Blend flour with a little water then blend into chicken. Add sour cream to paprikash and heat slightly. Serve over noodles or dumplings.

To prepare dumplings: Combine eggs, milk and salt. Stir into flour. Drop by teaspoons into boiling salted water. Cook 5 minutes after they float.

Serves 4-6.