1 chicken or assorted pieces
3 carrots, sliced
1 onion, chopped
1 c. peas
Salt and pepper

NOODLES:

1 c. flour
1 egg

Take chicken and boil 30 to 45 minutes, strip meat off bones. Put meat back in broth and discard bones and skin. Add carrots, onion, peas and salt and pepper to taste. Bring to a boil, add noodles and simmer another half hour. If broth is too thin, thicken with flour or cornstarch.

NOODLES: In a small bowl, drop egg into flour, beat egg until it absorbs flour. Add water, if necessary. Knead dough and roll thin. Cut into 1 to 1 1/2 inch squares.