2 medium onions, minced as fine as possible
4 tablespoons butter
2 tablespoons imported sweet Hungarian paprika
1 cup chicken broth, plus additional if needed
1 teaspoon salt Dash pepper
2 1/2 pounds cut-up fryer, or chicken parts
1 tablespoon all-purpose flour
1 cup whipping cream hot cooked noodles
Sauté minced onion in butter until translucent; add paprika, stirring well. Add chicken broth, salt, pepper and chicken. Simmer until chicken is tender, 35 to 40 minutes, then remove to a warm dish.

Adjust sauce by adding more chicken broth, if needed, and cook about 10 minutes longer.

Mix flour and cream together and add to gently boiling sauce. Add more flour if thicker sauce is desired. Serve the sauce over the chicken and hot cooked noodles. Makes 4 servings.