2 c. shell macaroni
1/4 c. butter
1 1/2 c. onion, sliced
2 tbsp. paprika
1 tsp. salt
1 tsp. garlic salt
6 cube steaks (about 1 1/2 lbs.)
1 - 10 1/2 oz. can tomato soup
1 1/2 c. sour cream
1/4 c. flour
3 - 4 tbsp. butter, melted
Chopped parsley

Cook macaroni according to package, drain. In a large skillet, melt 1/4 cup butter; sauté onions until tender. Blend in paprika, salt and garlic salt. Cut steaks into 1 inch squares and add to onion mixture, stirring occasionally to brown on all sides. Add soup (undiluted) and simmer 5 minutes. Combine sour cream with flour and cook 1-2 minutes. Combine hot macaroni with 3-4 Tbsp. of melted butter. Put goulash over macaroni. Serve immediately.