Chicken Paprikas Over Egg Noodles

• 2 teaspoons olive oil
• 2 large onions, peeled, halved and thinly sliced
• 2 tablespoons sweet paprika
• 1 cup rich fowl glaze (see recipe)
• 1 10-ounce package frozen baby peas
• 1 pound wide egg noodles
• 1/2 cup plain low-fat yogurt
• 1 tablespoon salt
• Freshly ground pepper to taste

1. Heat the olive oil in a large nonstick skillet over medium-low heat.
2. Add the onions and cook until very soft, about 15 minutes.
3. Sprinkle the paprika over the onions and continue cooking for 5 minutes.
4. Stir in the fowl glaze and cook 5 minutes.
5. Add the peas and cook until heated through, about 2 minutes.
6. Meanwhile, bring a large pot of lightly salted water to a boil.
7. Add the noodles and cook until tender, about 8 minutes.
8. Drain.
9. Remove the onion mixture from the heat and whisk in the yogurt.
10. Stir in the salt and pepper to taste.
11. Divide the noodles among 4 plates.
12. Spoon the paprikas over the noodles and serve immediately.

olive oil, onions, sweet paprika, rich fowl glaze, peas, egg noodles, yogurt, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/11193 (may not work)