SOUP:

1 chicken
4 carrots, sliced
3 potatoes
1 tbsp. sage
1 tsp. dry mustard
1 tsp. celery salt
1 tsp. salt
1 tsp. pepper
1/2 tsp. seasoning salt

NOODLES:

2 beaten eggs
1 tbsp. milk
1 tsp. salt
2 c. flour

Put chicken and all seasonings in a large pot and boil until chicken starts to fall off bones. Take chicken out of pot and take meat off bones. Put meat back into pot. Bring to a boil. Add carrots and potatoes. Cook about 2 hours or until potatoes and carrots are soft. While soup is cooking, make noodles. When carrots and potatoes are soft, add noodles.

TO MAKE NOODLES: Combine eggs, milk and salt. Stir in enough of the flour to make a stiff dough. Cover. Let rest for 10 minutes. On floured surface, roll dough into a 16x12 inch rectangle. Let stand 20 minutes.

Roll up loosely and cut into 1/4 inch slices. Unroll and cut into desired lengths. Spread out and let dry for 2 hours. Drop into soup and cook uncovered 10 to 12 minutes or until done. Can be stored in airtight container until ready to use.