First cook chicken: Place 6 chicken breasts in pot and just cover with water. Cut up 2 onions and put in with chicken. Bring to boil and continue cooking for 20 mins. Drain chicken and onions reserving cooking liquid in pot.
Set chicken and onions aside to cool.
Dumplings: Add both cans of soup into pot with chicken liquid. Stir to mix thoroughly. Add curry powder and chicken seasoning, BEEF bouillon, margarine, and a few shakes of Tabasco.
Bring to boil and reduce heat to LOW simmer. In another bowl, combine flour and garlic pepper seasoning, a few shakes of Tabasco and salt to taste. In the center of flour, add 4 eggs and begin mixing circularly with a fork until all flour is incorporated. With two small spoons drop small spoonfuls of batter into boiling broth. Once all dough is dropped in, take a spoon and stir pot, loosening dumplings on bottom. Cover and simmer on LOW for 15 mins.
Hand tear cooled chicken into small pieces. Add Sour cream and stir chicken onion mixture.
Add chicken, sour cream, cooked onion mixture to boiling broth. Add frozen package of peas and carrots, stir thoroughly, and simmer 5 mins longer to warm frozen peas and carrots.