Prep: 40 minutes + standing I Cook: 15 minutes | Yield: 6 servings

2 cups all-purpose flour
1 teaspoon salt
3 egg yolks
1 egg
6 tablespoons water meatballs
1 egg, lightly beaten
2 tablespoons ketchup
1/4 cup quick-cooking oats
1 tablespoon finely chopped onion
1/2 teaspoon salt
1 pound ground beef sauce
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1 cup milk
1 tablespoon paprika
2 quarts water
1 teaspoon salt
1 tablespoon butter
1 tablespoon minced parsley

In a large bowl, combine flour and salt. Make a well in the center. Beat egg yolks, egg, and water; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Divide into thirds; roll out each as thin as possible. Let stand for 20 minutes or until partially dried. Cut into 1/4-in. strips, then into 2- in. pieces; set aside.

In another large bowl, combine the egg, ketchup, oats, onion, and salt. Crumble beef over mixture; mix well. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 40O for 1 0-1 5 minutes or until no longer pink; drain.

In a large saucepan, combine the soup, sour cream, milk, and paprika; heat through. Add meatballs; cover and cook until heated through, stirring frequently.

In another saucepan, bring water and salt to a boil; add noodles. Cook for 12-15 minutes or until noodles are tender; drain. Toss with butter and parsley. Serve with meatballs.