Spread a little oil on the bottom of a heavy stew pot. Coarsely chop the onions and cover the bottom of the pot. Put the cubed beef on top of the onions. Sprinkle on the spices. Cover and cook on low (If you cook it too hot the meat will harden.). Stir occasionally. Don't take the lid off very often, all the sauce comes from the onions dissolving.
While the meat is cooking, cook the 1lb bag of extra wide egg noodles according to the package directions.
When the meat is cooked stir in the noodles and let sit for 5 min, then serve.
Mix the dry ingredients and form a well in the middle. Add the eggs and begin to stir, drawing in the dry ingredients. Gradually add the water and continue stirring until the dry ingredients are completely mixed in but the batter is still thick.
For noodles: put the batter in a ricer and push through over a pot of simmering salted water or soup. The noodles will float to the top when done, about 4 minutes.
For dumplings: drop dollops of batter off a spoon into simmering salted water or soup. Cover the pot and let simmer (not boil) for about 10-12 minutes.