5 med. potatoes, diced
Salt & pepper, as desired
6 c. water (cover potatoes)
5 heaping tbsp. sour cream
1 1/2 c. fine noodles
1 1/2 tbsp. chopped parsley
1 med. onion

Boil potatoes, with salt, pepper and onion until potatoes are soft. Remove onion and add noodles cooking further until noodles are soft. Pour sour cream into a deep dish and slowly add some of the soup stock. Beat well with egg beater. Return mixture to rest of soup stock and stir together well. When serving sprinkle generous amount of chopped parsley and a pinch of paprika to each portion. Serves 5.