Instructions: Drop noodles into 6 cups rapidly boiling salted water (4 teaspoons salt).

Heat to rapid boiling. Cook, stirring constantly, 3 minutes. Cover and remove from heat; let stand 10 minutes. Drain.

Stir margarine and onion into noodles. Stir eggs into sour cream. Stir egg mixture, ham, caraway seed and pepper into noodles. Sprinkle bread crumbs evenly in greased 2-quart casserole. Pour noodle mixture into casserole.

Sprinkle with paprika. Cook uncovered in 350 degree oven until mixture is set, 40 to 45 minutes.

Serve from casserole or unmold onto heated platter. To unmold, loosen edge of noodle around inside rim with knife. Place inverted platter over casserole; invert noodles onto platter. Garnish with parsley if desired.

This is traditionally served with buttered broad beans or sliced tomatoes, and followed with a rich Austrian dessert, such as Apple Strudel.

Note: I dont add the caraway seed...and if there are left-overs...I add a little milk before re-heating them...

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.