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Lightly brown chicken in butter in a skillet; remove and set aside. Saute onion in pan drippings until tender; blend in lfour, salt, paprika, and pepper. Cook over low heat until bubbly. Gradually add chicken broth; cook, stirring constantly, until smooth and thickened. Remove from heat; stir in sour cream and Worcestershire sauce. Cook noodles according to package instructions; drain. Combine noodles and half of sour cream sauce; spoon into a shallow 2 quart casserole. Top with chicken; pour remaining sauce over chicken. Bake at 325 degrees for 1 hour. SOURCE: Southern Living Magazine, sometime in 1977. Typed for you by Nancy Coleman.
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