vegetable cooking spray
1 tablespoon vegetable oil
2 whole skinless boneless chicken breast, cut into 1" pieces
1 cup fresh mushroom, sliced
½ cup red onion, chopped
½ cup chicken broth
2 teaspoons paprika
2 teaspoons fresh dill weed, chopped
¼ teaspoon fresh ground black pepper
1 tablespoon cornstarch
2 tablespoons cold water
1 (8-ounce) sour cream, carton
2 cups cooked noodles, hot
1 tablespoon fresh parsley, chopped

Coat a large heavy skillet with cooking spray; and 1 tablespoon oil.

1. Place skillet over medium heat until hot; add chicken. 

2. Heat 3 to 5 minutes, stirring occasionally, until chicken is lightly browned. 

3. Remove chicken from skillet; reserve drippings.

4. Add mushrooms and onion; sauté until vegetables are tender. 

5. Return chicken to skillet.

6. Add broth, paprika, dill weed, and pepper; cover and simmer 15 minutes or until chicken is tender.

7. Combine cornstarch and water; stir until smooth. 

8. Add to chicken, and cook over medium heat, stirring constantly, until mixture comes to a boil. 

9. Cook mixture 1 minute. 

10. Remove from heat, and stir in sour cream.

Serve immediately over noodles.  Garnish with parsley, if desired.