Instructions: Make spaetzel (recipe below); put in a bowl.

Chop up the chicken breasts into small pieces, and fry them on low heat in a LARGE pan with lots of paprika until the chicken is mostly cooked.

Pour the chopped onions and chicken broth into the pan. Make sure to use enough broth to keep everything submerged, but dont flood it. Ideally, you will have some broth left over, and thats okay; any remaining broth will be used below.

Add a lot of paprika until its good and dark, and then add a touch of the additional spices. 2 bay leaves are recommended.

Simmer. While its all cooking, eat the Fudgesicle.

When the onions are fully cooked, add corn starch or flour as a thickening agent, by mixing it into the remaining broth and pouring it into the pan. (If youre out of broth, use water.) Keep the heat at a simmer level, and let it thicken.

Finally, add lots of sour cream, and maybe some more paprika (you really cant have too much), and its ready to serve over spaetzel.

Add salt and season to taste.

Spaetzel:
Get a pot of water going at a high boil.

Mix the milk, flour, and eggs in a bowl. The resulting batter should be a little thicker than Duncan Hines cake mix - a tiny bit stiff, but definitely not "dough."

With a spoon, drop small blobs of batter into the boiling water, and let boil for about 20 minutes. Then you may fish out the spaetzel.

Be advised that you need to keep the water at a high boil for this to work: the surfaces of the blobs really need to cook as soon as they hit the water. Then they magically dont stick together.

Also be advised that the blobs will expand as they cook, so try not to make them very large. One way or another, youll probably have to chop them up with a spatula when youre done anyway.

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