Nokedli. Galuska. Spaetzle . By any other name, it still is the stuff you want. When making chicken paprikash, this will be the bed, just as would be rice in many American dishes. Essentially, they are small egg and flour dumplings.
Place large pot filled with salted water and bring to boil. Combine eggs, salt, and water, beating well with whisk.
Add flour, a little at a time. Add only enough flour to make a soft, sticky dough.
Let mixture rest for about 10 mins. Beat mixture again.
Using the side of a teaspoon, spoon small amount of dough into boiling water. Dipping the spoon in the hot water will remove the dough from the spoon (if you have a spaetzle maker , that makes is easier as you want very small noodles).
The noodles are done when they float to the top.
Remove from water with large slotted spoon, and place in colander. Rinse with cold water.
Make the dumplings in 2 or 3 batches so they don't overcook.
Serve with chicken paprikas, or add to a stew.
Also: You can heat the dumplings in a frying pan with melted butter. Do not let the dumplings get too brown or crisp.