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In Dutch oven, heat 2 tablespoons oil until hot. Add veal and brown. Add mushroom, onion, pepper and garlic. Sauté 2 minutes. Add paprika, sauté 1 minute. Add tomatoes, beef broth, wine, Worcestershire, salt and pepper to taste, break up tomatoes. Cover and simmer 20 minutes. Stir in noodles. Cook uncovered 12-15 minutes until noodles are cooked. Stir in sour cream. Garnish with dill. Serves 4.