DIRECTIONS

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 400° for 10-15 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. Yield: 6 servings.