5 lb. chicken fryer, cut up
2 1/2 tbsp. paprika
3 c. water
1/2 c. green pepper, chopped
4 sm. hot red pepper, chopped
1 1/2 c. onion
1/2 tsp. oregano
1/4 tsp. parsley
Can whole tomatoes, crushed

NOODLE DOUGH:

2 c. flour
1/2 tsp. salt
2 eggs
1/3 c. cold water

Salt and pepper chicken and brown. Simmer 1 hour with water, red pepper, and paprika. Add onions, green peppers, and cook until done (also add oregano and parsley during cooking). Add tomatoes and extra water if needed. Make homemade noodles and drop balls of dough into paprika chicken mixture. Cook noodles until done, about 25 minutes.

NOODLE DOUGH: Sift flour and salt in large bowl. Make well in center; add eggs, mixing after each addition. Add water to make stiff dough. Knead 8-10 minutes. Flour board, until dough is smooth and elastic. Roll into rectangle 1/8 inch thick. Allow to dry 30 minutes. Pull off pieces and add to chicken. Cook 25 minutes or until done.