1 (8 oz.) pkg. elbow macaroni
1 lg. onion, chopped
1 tbsp. butter
1 lb. ground meat
2 tbsp. flour
3 tsp. paprika
1/2 tsp. salt
2 beef bouillon cubes
1 c. milk
1/2 c. water
1 c. sour cream
1/4 c. chopped parsley
1 c. buttered bread crumbs

Cook macaroni and drain. Return to kettle. Saute onion in butter in large pan. Brown meat with onion. Blend in flour, 2 1/2 teaspoons paprika and salt. Add bouillon (dissolved in water) and milk; cook, stirring constantly. Add 1/2 cup water more if needed. Boil until thick and cook 1 minute. Blend 1/2 cup of mixture with sour cream; add back to mixture. Stir into cooked macaroni, with parsley. Spoon into greased baking dish. Top with paprika and bread crumbs. Bake 350 degrees for 30 minutes.