Hungarian Chicken - serve 6

6 tbsp flour
1 each broiler-fryer chicken (3 1/2 lb), and cut up in serving pieces.
1 each onion, large chopped
1 1/2 tbsp paprika
1 tbsp salt
2/3 cup chicken broth
1 each parsley-buttered egg noodles
1 each salt and pepper to taste
1/4 cup butter or margarine, divided
2/3 cup tomato juice
1 tbsp sugar
1 each bay leaf
2/3 cup sour cream

Combine flour, salt and pepper and place in a plastic bag. Shake chicken, a few pieces at a time, in flour mixture.
Melt 1 tsp. butter in a large skillet. Saute onion until tender. Remove from pan and set aside.
In same skillet, melt remaining butter and brown chicken on all sides.
Combine tomato juice, paprika, sugar and salt. Pour over chicken.
Add bay leaf, broth and reserved onion. Cover and simmer 45-60 minutes or until chicken is tender.
Remove chicken to a platter; keep warm. Reduce heat to low, remove bay leaf and stir in sour cream.
Heat through 2-3 minutes. Do not boil. Pour sauce over chicken and noodles. Serve immediately.