2 c. cubed, cooked meat (chicken, pork or beef)
5 c. broth (chicken, pork or beef)
2 potatoes, diced
2 carrots, diced
Seasonings to taste
1 beaten egg
3 tbsp. water
1 tbsp. melted butter
1/4 tsp. salt
1 1/2 c. flour

Use leftover cooked meat or start with fresh and cook until tender in water seasoned to taste. Add vegetables and simmer covered for 10 minutes. Adjust seasonings. Make noodles by combining egg, water, butter and salt. Gradually stir in flour to make a stiff dough. Knead until smooth and elastic. Roll out thin on floured surface and cut dough into 1 1/2 inch squares. (Extra-wide dry noodles or lasagna noodles could be cooked separately until al dente.) Bring meat mixture back to boiling and drop in the noodles. Cook about 10 to 12 minutes.