Combine the eggs, sour cream and seasonings in a medium bowl using a whisk.
Continue whisking until the mixture is starting to form gentle ribbons on the whisk and everything is incorporated.
While continuing to whisk, add in the flour slowly, adding more or less as needed.
Continue to add it until the consistency is like an especially thick and gloopy pancake batter.
Bring a pot of salted water to boil in a medium saucepan.
Dip a tablespoon into the boiling water to heat it up and coat it, and then scrape a tablespoon full of batter into the hot spoon, then drop the mixture into the boiling water, using another spoon to scrape it off. Continue until the batter is done.
Cook the dumplings in the water until they are done to your liking, at least 5 minutes, but up to 10 depending on how chewy you want them.
Once the entire batch is cooked, drain them thoroughly and add back into the still warm saucepan.
Add in about a tablespoon of butter and melt it, coating the dumplings evenly, seasoning them liberally with more salt and pepper.
Serve the dumplings as part of a traditional Hungarian dish, like goulash.
You can make these in any size or shape you want. My Grandma would make teeny, tiny dumpling noodles for soup, closer to spaetzle size, but larger ones are nicer for a goulash. Just cook them according to size!
All calories and info are based on a third party calculator and are an estimate. Actual nutritional info will vary with brands used, your measuring methods etc.