• 1 bag No-Yolk egg noodles
• 4 boneless, skinless chicken breasts
• 1 can cream of celery or mushroom or chicken soup
• 1/3 C. sour cream
• 2 tsp. paprika
• 1/8 tsp. pepper
• 1 Tbs. margarine

Cook noodles according ot directions and set aside. Brown chicken in 1 Tbs. margarine for about 10 minutes. Remove chicken and set aside. In the skillet, combine soup of choice, sour cream, paprika, and pepper. Heat until boiling. Return chicken to skillet, cover and cook over low heat until chicken is tender. Serve over noodles.