Knoephla (Potato Dumpling Soup)

I'm not sure which incarnation of Knoephla soup this is supposed to be, but made as directed (we tried it) it's a whole world apart from traditional German Knoephla Soup.
The first mistake was adding baking powder to the recipe, it tasted as if you'd somehow dropped aluminum foil into the dumplings, inedible. On top of this there is far too much milk and the addtion of oil to the dumplings is so foreign to the traditional dumplings it's laughable (or should I say gaggable yuck!). And the drumpling batter...batter? this shouldn't be batter, knoephla dumplings are rolled out by hand and cut. These glops of disgusting mushy blobs are disgusting, to say the least.
Uhm...white sauce mix?? I had to look that up. If you're making REAL knoephla soup, there is no need for outside thickening agents, the hand rolled dumplings hold a light coating of flour around to keep from sticking together, that is enough to thicken this soup, which shouldn't be very thick at all, soup shouldn't be thick. Bacon....this is closer to a recipe for potato soup and worlds apart from Knoephla soup. As is, if you've ever had traditional Knoephla soup before, this will be very disappointing for you. I did give it an extra star (it was going to be 1 star only) for slowly simmering the potato in the broth as many recipes floating around out there have them frying the potatoes for 20=30 minutes.... not a happy time. You may as well just drop some mushy egg gobs into a can of chicken noodle soup.