In a mixing bowl, combine flour and salt. Add eggs and water, mixing until a smooth batter forms.

Bring a large pot of salted water to a boil. Using a spätzle maker or a colander, press the batter into the boiling water.

Cook until the spätzle float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

In a large skillet, heat olive oil over medium-high heat. Season the pork medallions with salt, pepper, and paprika.

Sear the medallions for about 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.

In the same skillet, add onions and garlic, sautéing until translucent. Add mushrooms and cook until softened.

Pour in the heavy cream, stirring to combine. Return the medallions to the skillet and simmer for 5-7 minutes until cooked through.

Plate the spätzle and top with the medallions and creamy mushroom sauce. Serve hot.