6 eggs, beaten
Dash of salt
3/4 c. milk
Flour (enough to make dough stiff)

Mix dough until stiff. Roll out on floured paper (grocery paper sacks) until very thin; let dry partially. Roll into jelly roll. Slice noodles, separate them. Let them sit overnight to dry out. Heat large pan of chicken broth to a boil, then cook noodles until tender.