• 12 ounces egg noodles
• 4 tablespoons oil
• 2 onions, peeled and chopped
• 3 tablespoons Hungarian paprika
• 1/8 teaspoon black pepper
• 2 teaspoons salt
• 4-5 pounds chicken (use legs, thighs, breast and back for best flavor), cut into pieces
• 1 1/2 cups water
• 1/2 pint sour cream
• 1 tablespoon butter, softened
• 1 tablespoon all-purpose flour

Cook the egg noodles in a large pot of salted water until al dente according to package instructions, then drain and set aside. Meanwhile, heat oil in a large skillet over medium heat. Add the chopped onions, and sauté until softened and no longer translucent. Add the paprika, black pepper, salt, and chicken; brown 10 minutes, turning once halfway through. Add the water, then cover and simmer slowly until the chicken is tender. Transfer the chicken to a bowl, then add the sour cream to the drippings in the pan and mix well. In a small bowl, combine the butter and flour to make a paste, then whisk it into the sauce to thicken. Return the chicken to the skillet, add the cooked noodles, and stir until everything is heated through and coated with the sauce. Adjust seasoning with salt and pepper if needed, and serve warm.