In large heavy saucepan, heat oil over medium heat; brown meat. Add onions and mushrooms; cook, stirring occasionally, until onions are softened, 5 to 8 minutes.

Remove from heat; stir in caraway seeds, paprika and salt. Cover and cook over low heat for 20 minutes, stirring occasionally. Stir in tomatoes, basil, peppers and water; bring to boil. Reduce heat, cover and simmer for 1 hour or until meat is almost tender, adding more water, if necessary, to prevent sticking. Add potatoes and stock; bring to boil. Reduce heat, cover and simmer for 40 to 45 minutes or until potatoes and meat are tender. Season with salt to taste. Stir in marjoram and pepper. Stir in noodles; cook for about 7 minutes or until tender.