2 c. thinly sliced onions
3 tbsp. butter
1 1/2 to 2 lb. beef cubes
1 tbsp. paprika
1 tsp. salt
3 qt. boiling water
8 oz. wide egg noodles (6 to 6 1/2 c.)
2 tbsp. melted butter
1 tbsp. poppy seed

In large pan or Dutch oven, saute onions in 3 tablespoons butter for a few minutes. Set onions aside. Add beef, paprika, 1 teaspoon salt and pepper; brown lightly. Add 4 cups water. Simmer covered about 2 hours or until meat is tender, stirring occasionally, 7-9 minutes, until tender. Drain in colander.

Toss noodles with melted butter and poppy seed. Serve goulash over noodles. 4-6 servings.