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Bring water to boil, add the onion and the large diced potatoes. Simmer for 15 minutes.
Add all the spices wrapped and tied in cheesecloth. Let simmer while making the noodles.
Add the chopped parsley to the soup separately from the cheesecloth.
For the noodles, stir together the egg, water, salt, and half of the flour. Knead in the rest of the flour.
Cut the dough into strips and then into noodles of varying sizes.
Stir the noodles into the soup, bring to a boil, and cook until the noodles are done.
Serve in bowls, top with butter and fresh cream.