Melt margarine in a sauté pan. Season with salt, pepper, and paprika.

Brown the chicken breasts in the margarine; 15 minutes on each side.

Drain off some of the fat.

Heat can of soup, 3/4 soup can filled with milk, and a few pinches of onion flakes.

Simmer the chicken breasts for 15 minutes in the gravy.

While chicken simmers, prepare egg noodles according to package directions.

Serve noodles topped with gravy, chicken on the side.