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MOM'S EGG NOODLES 
3 lg. eggs
2 to 3 c. flour (approximate)
1 tsp. salt
1 tbsp. water
Meat broth
Meat tidbits, cooked (optional)

Blend eggs, salt and water with fork, adding enough flour to form a ball. Knead in more flour until dough is no longer sticky. Roll out on floured surface - turning and dusting with flour. Cut into smaller sections and continue rolling to desired thickness. (Mom always said: roll dough until it's touch as leather and thin as paper). Cut into strips approximately 3 x 6 inches. Stack 5 high and roll lengthwise into log. Cut desired width 1/4 inch or less. Separate noodles by "fluttering" through fingers. Place noodles in boiling broth, stirring to keep separate, lower heat, stir occasionally. Season to taste. Cook until tender. Add meat, if wanted, just before noodles are done. When cooking large amounts of noodles, run them through boiling water for a few seconds before putting into broth. This keeps the broth and noodles from becoming pasty.

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