In a deep sauce pan, add in olive oil, onions, garlic, and chicken. Turn to medium heat and cook until chicken is white on the outside.

Add in paprika and stir well to cover all of chicken. Pour in  the ketchup and stir well. Add in cornstarch. Be sure to incorporate well so there is no lumps.

Add in water, salt, and pepper. Stir well. Bring to a boil and turn heat down to low and simmer while making the nokedli.

Bring a large pot of water to a boil. Ready the spatzle maker.

In a large bowl, add in eggs and whip with whisk until foamy. Add in milk. Whisk well. Add in flour 1 cup at a time until you get a thick texture dough should resemble a muffin batter. If it is too thin add more flour. If it is too thick add a tad of milk.

Once water is boiling add the dough to the maker and roll back and forth over boiling water. Once they rise to the top strain them out with spider utensil. Place them in a strainer. Once complete wash them with a bit of cold water, strain, and serve.

When the nokedli is complete the sauce around the chicken should be thicker. Fold in one cup sour cream and cook for about 3 more minutes. Remove from heat and serve with nokedli.