Chicken Paprika - Paprikahendel

3 cups fresh mushrooms, sliced
1/2 cup onion, chopped
2 cloves garlic, minced
1/4 cup butter
3 teaspoons paprika
1/4 teaspoon pepper
2 cups cooked chicken, cubed
1 14-1/2-ounce can chicken broth
2 tablespoons tomato paste
1 8-ounce carton dairy sour cream
3 tablespoons all-purpose flour
Hot cooked wide noodles
Snipped parsley

In a 10-inch skillet cook mushrooms, onion, and garlic in melted margarine or butter over medium heat about 5 minutes or until vegetables are tender. Stir in paprika and pepper. Cook and stir for 1 minute more. Stir in cubed cooked chicken, chicken broth, and tomato paste. Bring to boiling.

Stir together sour cream and flour. Stir into mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve chicken mixture over noodles. Garnish with snipped parsley, if desired. Serves 4.