Instructions: Melt 1 teaspoon margarine in a Dutch oven with cooking spray over medium-high heat. Add veal; cook 5 minutes, browning on all sides. Remove meat from pan; set aside.

Melt 2 teaspoons of margarine in pan over medium heat. Add carrot, onion, and garlic; saute 10 minutes or until tender. Stir in flour, paprika, salt, and pepper. Add broths, wine, and bay leaves; stir well. Return meat to pan, and bring to a boil. Cover, reduce heat, and simmer for 1 1/2 hours or until tender. Stirring occasionally. Discard bay leaves. Remove from heat, and stir in sour cream. Cook over los heat 5 minutes or until thoroughly heated. Serve over noodles; garnish with parsley, if desired.

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