1. Cook bacon in large Dutch oven or skillet over medium heat 3 to 4 minutes. Add onion; saute 5 minutes or until softened. Add garlic; saute 1 minute. Add beef; saute 4 minutes or until browned. Reduce heat to low. Stir in caraway seeds, paprika, salt, pepper and 1/4 cup of the broth. Cover and cook, stirring occasionally, for 30 minutes, adding a little water if necessary to prevent sticking. Add vinegar; cook 20 more minutes.
2. Cook noodles in large pot of salted boiling water 6 to 8 minutes or until tender. Drain; toss with butter and parsley in large serving platter.
3. Meanwhile, stir together sour cream and remaining 1/4 cup broth in small bowl. Stir into beef mixture in skillet. Gently heat through. Spoon beef mixture over noodles. Makes 8 servings.