Melt butter in a heavy skillet, add whole onions and saute gently, turning until evenly browned. Remove onions. In butter remaining, lightly brown chopped onion; add meat and brown lightly. Add salt, paprika, parsley, wine, and about ¼ cup stock. Cover tightly and cook over low-to-medium heat 45 minutes or until veal is tender, stirring occasionally and adding stock from time to time when necessary. When the meat is tender, stir in the capers, whole onions, pickle strips, and sour cream. Heat thoroughly over low heat. Do not allow to boil. Serve over noodles.