Place soup bones in a large pot. Just cover with water. Cover. Bring to a boil on med high heat. Reduce to low and simmer a couple hours until meat is tender and falls off the bone.
Place rest of ingredients, except sour cream and pasta, in a crock pot. Stir and turn on high. Cook for 4 hrs. Stir then turn to low and cook for 2 -3 more hours.
Take all the meat from the soup bones and add to the crock pot. Discard the bones. Let the broth cool. Scrape the fat off the top. Reserve broth for future use
Boil pasta in salted water until al dent. Drain but don't rinse. Stir pasta and sour cream into goulash and serve immediately.
Garnish with hot sauce, or shredded cheese. Or a dollop of sour cream.
