2 Tablespoons Olive Oil	2 Cups Chicken Broth,
1 Lb (450g) Boneless Skinless	-Sodium-Reduced
-Chicken Thighs, Quartered	1 Teaspoon Lemon Juice
1 Onion, Thinly Sliced	1/2 Teaspoon Salt
3 Cloves Garlic, Minced	Pinch Pepper
2 1/2 Cups Cremini Mushrooms,	1 Pkg (375 G) Broad Egg Noodles
-Sliced And Trimmed	1/2 Cup 5% Sour Cream
2 Tablespoons Sweet Paprika	2 Tablespoons Fresh Parsley,
3 Tablespoons All Purpose Flour	-Chopped
2 Tablespoons Tomato Paste

In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat; brown chicken, 4 to 5 minutes. With slotted spoon, remove chicken to plate. Drain fat from pan.
Heat remaining oil in skillet over medium heat; cook onion, garlic, mushrooms and paprika, stirring often, until onion is softened, 1 to 2 minutes.
Add flour and tomato paste; cook, stirring, for 1 minute. Gradually stir in broth and bring to boil; reduce heat and simmer until thickened, about 1 minute. Return chicken to pan; add lemon juice, salt and pepper.
Meanwhile in saucepan of boiling salted water, cook noodles according to package directions.
Drain noodles and serve topped with chicken mixture. Garnish with sour cream and parsley.