2 eggs, beaten
1 tsp. salt
4 tbsp. milk
1 3/4 - 2 c. flour
3-4 lb. chicken
1 sm. onion
1/2 c. chopped celery
Salt & pepper to taste

Cook chicken in water with salt, pepper, onion and celery for 45 minutes to 1 hour. Remove bones. Reserve broth.

Combine eggs, salt, milk and flour. (Add or subtract more flour as needed to make dough workable.) Dough should ball up in bowl. Turn onto hard surface, roll very thin on floured surface. Let stand for 20 minutes. Roll up loosely. Slice 1/4 thick. Spread out. Let dry 2 hours. Drop into broth. Cook, uncovered for 15 minutes. Add chicken and simmer until noodles are done.