Paprika Chicken Stroganoff

• 1 lb chicken, cut up into bite-size pieces (frozen boneless tenderloins work great)
• 1 1/2 tablespoons paprika, divided
• 1 teaspoon fresh coarse ground black pepper
• 1 tablespoon chicken bouillon
• 3 tablespoons olive oil, divided (or any vegetable oil)
• 1 1/2 medium yellow onions, chopped into large chunks
• 1 1/2 cups water
• 1 (12 ounce) package egg noodles
• 1 cup fat free sour cream

1. Sprinkle 1 T. paprika over cut-up raw chicken pieces.
2. In large skillet, heat 2 T. oil over medium to medium-high heat. Add chicken to skillet and stir-fry about 5 minutes or until chicken is no longer pink. Remove chicken from skillet and set aside.
3. While chicken is cooking, cook noodles according to package directions.
4. Add remaining oil and onion to skillet and stir-fry until lightly brown.
5. Return chicken to skillet and add water, remaining paprika, bouillon and pepper, stirring to combine.
6. Add sour cream into skillet. Stir and simmer just until mixture is heated through. Serve over cooked noodles.

chicken, paprika, fresh coarse ground black pepper, chicken bouillon, olive oil, yellow onions, water, egg noodles, sour cream

Taken from www.food.com/recipe/paprika-chicken-stroganoff-346686 (may not work)