3 tbsp. butter
2 lbs. veal for stew, cut into 1 inch chunks
2 lg. onions, diced
1 tbsp. paprika
1 3/4 tsp. salt
Water
1 (8 oz.) pkg. med. egg noodles
1 tbsp. all-purpose flour
1/2 c. sour cream
Chopped parsley for garnish

Begin 2 1/2 hours ahead: In 5 quart Dutch oven over medium high heat, in hot butter, cook veal stew meat, several pieces at a time, until well browned on all sides, removing pieces as they brown. Reduce heat to medium; add onions and paprika to drippings in Dutch oven and cook until onions are tender, about 10 minutes, stirring occasionally. Return meat to Dutch oven; add salt and 1/2 cup water; heat to boiling. Reduce heat to low; cover Dutch oven and simmer 1 1/4 hours or until meat is fork tender.

Meanwhile, cook noodles as label directs; drain thoroughly. In cup, blend flour and 2 tablespoons water until smooth; gradually stir into hot liquid in Dutch oven and cook over medium heat, stirring constantly, until mixture is thickened. Stir in sour cream; heat (do not boil). Serve over noodles. Garnish with chopped parsley. Makes 6 to 8 servings.