Revised to include suggestions from judges who hated the original

(4 to 6 servings) 8 broiler-fryer chicken thighs 2 tablespoons cooking oil, divided 1 teaspoon salt 1 tablespoon chili powder 2 medium onions, chopped 2 cloves garlic, minced 1/2 pound fresh mushrooms, stemless, quartered 1 teaspoon caraway seeds 1/2 teaspoon ground cumin 1 tablespoon ketchup 6 drops Tabasco 1 cup white wine 1/8-ounce carton sour cream 1 8-ounce package wide egg noodles, cooked according to package instructions 2 tablespoons fresh parsley, chopped

In large frying pan, place one tablespoon oil and heat to medium temperature. Add chicken and cook, turning, about 20 minutes, or until brown on all sides. Sprinkle with salt and half the chili powder. Cover and simmer in its own juices over medium-low heat for 30 minutes, or until fork can be inserted in chicken with ease.

In medium frying pan, place remaining oil and saut,e onion and garlic on medium flame until soft and golden. Stir in caraway seeds and wine and cook, covered, for 20 minutes on medium heat. Add cumin, ketchup, hot sauce and remaining chili powder. Cook at least another 20 minutes on medium heat. Add mushrooms. Simmer gently for 5 minutes.

Add sour cream to wine mixture. Stir lightly and add chicken. Cover, cook on low heat 20 minutes.

Cook noodles in separate pot.

Over drained noodles, arrange chicken and pour wine-and-sour-cream mixture. Garnish with parsley. Do not complain to this newspaper if it doesn't work, because, while the author has every reason to believe it is fixed, it has not been kitchen-tested any more than the original one was.