Chicken Paprikash

1 tablespoon butter
4 skinless, chicken breast (1 lb.) (cut in half and pounded into cutlet size)
1 can Cream of Mushroom soup
1 tsp. paprika
1/8 tsp. ground red pepper (cayenne)
4 cups hot noodles
1/3 cup sour cream or yogurt (or more to make additional sauce)

Brown chicken cutlets in butter 10 minutes or until brown. Remove and set aside.

In same skillet, combine soup, paprika and red pepper. Heat to boiling. Return chicken to skillet and reduce heat to low. Cover and cook 5 mins. more or until chicken is cooked through. Arrange chicken over noodles and keep warm.

Stir sour cream into mixture in skillet. Heat through, stirring constantly; spoon over chicken.

Serve with broccoli or steamed zucchini and carrots. Sprinkle with parsley.