PAPRIKAS:

2 lbs. chicken legs and thighs
2 to 3 qts. water
1/4 c. Hungarian paprika
24 oz. sour cream
Salt and pepper to taste

NOODLES:

Lightly salted boiling water
5 eggs
4 c. flour
2 c. milk

In a large soup pot, place onions in small amount of water. Lightly saute onions until tender. Add chicken and cover with water. Add paprika, let cook until chicken is tender. Remove chicken, turn heat to low and add sour cream a little at a time making sure mixture is smooth. Serve over drop noodles. Debone chicken and place back in paprika. Can also be made with 2 pounds chopped-up beef.

NOODLES: Mix ingredients. Dough should be sticky consistency. Drop in boiling water in small amounts. When they raise to the top they are done. Take out and drain. Serve paprika over noodles. Makes 12 (6 oz.) servings.