Chicken Stroganoff

2 each chicken breast
salt and pepper, to taste
paprika, to cover chicken
2 tablespoons butter
2 cans cream of chicken soup, condensed
1 tablespoon Curry powder
2 cups sour cream
6 cups egg noodles, prepared as directed
parsley, minced


Season Chicken with salt and pepper and paprika. Melt butter in fry pan, brown chicken on both sides. Place chicken in a 9x13 pan. In blender combine soup, curry powder and deglazed juices from pan. Blend on high until well blended, pour over chicken. Bake covered at 350 degrees for 1 hour. Remove chicken from sauce and cut into bite sized pieces. With chicken out of the sauce add sour cream to sauce and mix well. Return chicken to sauce and bake another 10 minutes uncovered at 350 degrees. Serve over noodles, sprinkle with parsley.