BROTH:

Onions
Potatoes
Carrots
Celery
Chicken
Parsley
Chicken stock (canned or homemade)

NOODLES:

5-6 1/2 c. flour
1 tsp. baking powder
Salt to taste
1/3 c. milk
12 eggs, beaten

Beat eggs in large bowl. Add milk and blend thoroughly. Combine flour, baking powder and salt. Gradually add to egg mixture. Roll dough to 1/8 inch thick on a very well floured surface. Cut into strips 1/2 x 3 inch. Add noodles to broth one by one, stirring constantly. Simmer 2 to 3 hours or until noodles lose their doughy taste. Serve. It's suggested that you cook in a stock pot. This recipe feeds a large crowd.