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EGG NOODLES AND CHICKEN BROTH 
Mix 3 eggs with 2 cups flour and 1/2 teaspoon salt. Roll out and cut into strips.

BROTH:

Rinse 2 chicken breasts and place in large kettle to cook.

Add: 1 tbsp. chopped onion 1 tbsp. garlic powder 2 stalks celery

Cook until chicken falls off bone. (Don't forget to add plenty of water.) Take out bones and add 2 diced potatoes. Cook 20 minutes. Add noodles and cook 10 minutes more.

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