Hungarian Goulash

3 lb boneless beef chick, cut in 1-inch cubes
1/4 c flour
1/4 c oil
3 c sliced onions
1 T paprika
1 t salt
1/8 t pepper
10 1/2 oz can condensed beef broth
4 quarts water
4 t salt
9 1/2 c extra wide egg noodles
2 T butter or margarine
1 T poppy seed
1 c sour cream

In medium bowl, toss meat cutes with flour to coat. In Dutch oven, brown meat cubes in 1/4 cup oil until well browned on all sides. Add onions, paprika, 1 teaspoon salt, pepper and beef broth. Cover and cook over low heat for 1 1/2 hours or untill meat cubes are tender.

Shortly before serving, cook noodles. Boil water in large deep pot with 4 teaspoons salt. Add noodles; stir to separate. Cook uncovered after water returns to a full rolling boil for 6 to 7 minutes. Stir occasionally. Drain and rinse under hot water. Toss cooked noodles with butter and poppy seed.

Add sour cream to meat mixture and cook over low heat until heated through, stirring constantly. Serve goulash over noodles. 8 servings.