1 c. flour
1/2 tsp. salt
1 egg
1/2 eggshell of Milnot or Carnation milk

Stir above with mixer and let stand covered for 15 minutes. Roll out in 10 inch circle and let each dry for 30 minutes. Roll up into a roll and cut very thin. Dry cut knoodles overnight. For chicken egg noodles.

Add 8 oz. of chicken broth and 8 oz. of water. Bring mixture to a boil and add noodles. Let noodles boil for a short time and then simmer for 30 minutes or until done.