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In a large roasting pan, pile the paprika at one end of it. Take the pieces of pork and roll them in the paprika, coating each piece well.
Pour in your garlic and onions, and mix well with the remaining paprika in the pan. Drizzle lightly with olive oil.
Put in a 350°F oven until the meat is browned on all sides (about 30 minutes). Stir the mixture a couple of times.
Meanwhile, take pork bones and put them into a large stock pot. Fill the pot ⅔ of the way with hot tap water, and add the onion soup mix or spices to taste.
Bring to a brisk boil, then lower the heat to a simmer. Skim your broth before adding the meat mixture.
When the meat is ready, add it to the soup broth. You may want to remove your bones.
Add the carrots, potatoes, and celery, and simmer for at least an hour.
To make the noodles, mix together all purpose flour, an egg, and a tablespoon of oil until a stiff but smooth dough is formed.
Cut or grate in your dough to make the noodles. Bring to a swift boil for 2 to 5 minutes.
Serve in large bowls with a dollop of sour cream and dust with Lowery’s Seasoning.