Cook the egg noodles, per the package directions.
Heat the oil in a skillet over medium high heat.
Add the onion and garlic, and cook stirring until
the onions are tender. Add the chicken and cook,
stirring occasionally, until the chicken is almost
cooked through. Add the mushrooms, and cook for
a couple of more minutes.
Stir in the sour cream, tomato paste, paprika,
and black pepper. Mix the chicken bouillon with
1/4 cup of water, and add this to the pan. Bring
to a simmer for about 5 mounties, or until the sauce
thickens slightly. Serve over cooked egg noodles.
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