1 egg, beaten
1/4 tsp. salt
2/3 c. flour
1 chicken
Sage, salt & onion to taste

Blend together the first 3 ingredients. Knead, add flour and knead until not sticky. Cover for 1/2-3/4 hour; roll thin (approximately 1/16 inch). Spread cloth over dough and let dry about 4-5 hours. Then cut it into 1/4 inch wide strips. Drop, a few at a time, into boiling chicken stock. Cook until done (about 15 minutes).

Boil chicken with seasonings to taste. Remove chicken when it is done. Save the stock for boiling the noodles. Tear chicken into chunks. Mix chicken with noodles and serve.