(Or Beef and Noodles, with leftover roast beef. My mother often had a batch of this on the stove when we came home for a weekend--and now, my stepmother does the same thing. We are so fortunate!!)

2 eggs
4 tbsp. milk
1 c. flour
1/4 tsp. (each) baking powder, salt

Mix, then knead until hard dough; divide into portions easy to handle for rolling out. On a floured surface, roll out very, very thin and cut into narrow strips; let it dry, then freeze or use fresh. Cook a chicken in a 4 to 6 quart saucepan with 2 quarts water, 2 teaspoons onion flakes, salt and pepper; simmer about 2 hours or when chicken falls off bone. Remove meat from broth (remove bones and skin), cut meat into pieces; set aside. Add noodles to broth and stirring constantly, bring to boil, then simmer 15 to 20 minutes. Add back the chicken pieces, simmer for 5 minutes; serve--great over mashed potatoes!