Chicken and Mushrooms over Noodles

Combine flour and 1/4 tsp salt on a pastry board and make well in the center.

whisk eggs, milk, and oil in a bowl until well blended.

Gradually pour egg mixture into the well in the flour while mixing with fingertips.

Knead dough about 10 minutes or until it's elastic.

Separate dough into three pieces and wrap with plastic wrap and allow to sit approximately 30 minutes.

Remove dough and roll flat on lightly floured counter top as flat as possible without tearing.

Using knife, pizza cutter, etc.

Cut noodles about 1/4- 1/2 inch wide.

Drop noodles into pot of salted boiling water and allow to cook about 10 minutes.

Drain noodles and rinse with cold water; set aside.

Cut chicken into small pieces and brown in the melted butter over medium high heat.

Add onion to chicken and cook covered for 5 minutes.

Add mushrooms, water, salt, and paprika and mix well.

Bring to a boil, reduce heat and cover.

Allow to simmer 45 minutes.

Mix sour cream and flour together until smooth, then add to pan and mix until entire recipe is smooth.

Add noodles and bring to a boil.

Reduce heat and allow to simmer 5 minutes.

Remove from heat and allow to sit about 5 minutes or until sauce thickens to desired point.

**This is actually my lazy way.

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.

Ladle the chicken and sauce over the warm noodles and garnished with chopped scallions.