Smoked Paprika Chicken with Egg Noodles

8 oz extra wide egg noodles
2 TB olive oil
1 1/2 lbs chicken, cut in bite-sized pieces
1 medium onion, chopped
2 garlic cloves, chopped
1 1/2 tsp smoked sweet paprika (I used regular paprika)
pepper
1/2 cup chicken stock
1 TB butter
1/2 cup sour cream or lite sour cream
1/4 cup fresh parsley, chopped (I used dried)

1. Begin cooking the noodles in salted boiling water until tender, but with a little bite left to them.
2. Heat oil in skillet, add chicken. Lightly brown on all sides. Add onions and garlic and cook a few minutes more. Add paprika then season with s/p. Stir in chicken stock and reduce heat to low.
3. Stir in sour cream then remove from heat. When noodles are done, drain them and return them to the warm pot. Add butter and toss to coat. Add half the parsley. Serve noodles with chicken and sauce on top. Garnish with remaining parsley.

Source: Rachael Ray's Book of 10 page 72