-
1
Combine flour and 1/4 tsp salt on a pastry board and make well in the center.
-
2
whisk eggs, milk, and oil in a bowl until well blended.
-
3
Gradually pour egg mixture into the well in the flour while mixing with fingertips.
-
4
Knead dough about 10 minutes or until it's elastic.
-
5
Separate dough into three pieces and wrap with plastic wrap and allow to sit approximately 30 minutes.
-
6
Remove dough and roll flat on lightly floured counter top as flat as possible without tearing.
-
7
Using knife, pizza cutter, etc.
-
8
Cut noodles about 1/4- 1/2 inch wide.
-
9
Drop noodles into pot of salted boiling water and allow to cook about 10 minutes.
-
10
Drain noodles and rinse with cold water; set aside.
-
11
Cut chicken into small pieces and brown in the melted butter over medium high heat.
-
12
Add onion to chicken and cook covered for 5 minutes.
-
13
Add mushrooms, water, salt, and paprika and mix well.
-
14
Bring to a boil, reduce heat and cover.
-
15
Allow to simmer 45 minutes.
-
16
Mix sour cream and flour together until smooth, then add to pan and mix until entire recipe is smooth.
-
17
Add noodles and bring to a boil.
-
18
Reduce heat and allow to simmer 5 minutes.
-
19
Remove from heat and allow to sit about 5 minutes or until sauce thickens to desired point.
-
20
**This is actually my lazy way.
-
21
If you're trying to impress, start the noodles during the 45 minute simmer time and have done about the same time as the chicken.
-
22
Ladle the chicken and sauce over the warm noodles and garnished with chopped scallions.
