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

In a 5 quart Dutch oven, brown veal in butter over medium heat. Reduce heat and remove veal. Add onions and paprika to drippings. Cook until onions are tender, about 10 minutes. Return meat to pot. Add salt and 1/2 cup water. Bring to a boil and boil about 10 minutes. Turn heat to low and simmer for 1 1/4 hours.

Cook noodles and drain. In a cup, blend flour and 2 tablespoons of water. Mix until smooth. Stir into hot liquid in Dutch oven, stirring constantly until thickened. Stir in sour cream and heat. Do not boil. Serve over noodles. Garnish with chopped parsley.