Cappy's Chicken "Paprikash" recipe

We're calling this chicken paprikash, but really it's beef stroganoff made with chicken and paprika. :)

1/2 bag egg noodles
2 tablespoons butter
3 boneless skinless chicken breasts
onion powder or sauteed minced onion
sliced mushrooms (optional)
1 1/4 cup sour cream
1/2 cup white wine
smoked paprika to taste, salt, pepper

Start your noodles cooking in boiling water. Slice up your chicken breasts very thinly. I use frozen chicken breasts and I don't defrost them all the way, which makes it easier to slice up thinly. Melt 2 tablespoons of butter in a pan and start sauteeing the chicken on high heat (if using real onions and mushrooms you would want to sautee them first). After they cook a little splash half of the white wine (1/4 cup... I used Kendall Jackson Chardonnay last night), over the chicken. Add salt, pepper, onion powder, and a few dashes of paprika. When the chicken is mostly cooked add the bell peppers, cook until mostly soft. Turn the heat down to low. Add sour cream & the rest of the wine. Stir until blended. Taste it & add more spices (salt, paprika, onion powder, pepper, whatever you like) until it tastes the way you want it. Let it cook about 5 minutes until thickened. Sometimes I have to add some corn starch to thicken it up a bit, I think it depends on how thick the sour cream is. Serve over noodles.

It's really good the next day for lunch, too!