PAPRIKASH:

2 lg. onions
3 lbs. cut up chicken
2 tsp. Hungarian paprika
1/4 tsp. red pepper
1 c. tomatoes
1/2 c. sour cream
2 tsp. flour
1/2 c. water

NOODLES:

1 1/2 c. flour
1 egg
1/2 tsp. salt
1/8 + 1/2 c. water

PAPRIKASH: Lightly brown onions. Add paprika, stirring hurriedly. Add red pepper and tomatoes. Add salted chicken. Simmer 1 1/2 hours. Take out chicken and thicken gravy with 2 teaspoon flour, sour cream and water. Don't allow to boil or sour cream curdles. Instead of simmering I put in 325 degree oven, covered in a roasting pan. Cook until tender, 1 to 1 1/2 hours.

NOODLES: Combine salt and flour. Beat egg and add to flour and salt. Beat hard. In little pieces put in boiling water (salt water) 2 minutes. Strain and blanche in cold water. (Can make ahead and reheat in microwave.) Serves 3.