1 tbsp. salt
3 qts. boiling water
8 oz. Pennsylvania Dutch egg noodles
1/4 c. butter
3 eggs
1/4 c. milk
3/4 tsp. salt
1/8 tsp. pepper

Add 1 tbsp. salt to rapidly boiling water. Gradually add noodles so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander.

Melt butter in a heavy skillet. Add noodles and saute until lightly browned. Beat eggs lightly; add milk and seasonings and pour over noodles. Cook over low heat, lifting edges occasionally to allow liquid to run into bottom of pan. When omelet is firm and brown on bottom, fold over in half and turn out onto heated platter. Serve immediately.