1 chicken
Onion
Celery
3-4 chicken bouillon cubes
2 eggs, well beaten
2 (1/2 egg shell) of milk OR water
1/2 tsp. baking powder
1 tbsp. shortening, melted
2 c. flour, approx.

Cover chicken with water. Add bits of onion and celery and the bouillon cubes. Cook until done.

Sift flour, baking powder and salt together. Mix the milk and eggs together. Stir egg mixture and flour mixture together until desired stiffness to roll well is obtained. Roll out on a well floured surface until thin. Roll up like a jelly roll. Slice in 1/8 inch pieces.

Remove chicken from bone. Drop noodles into boiling broth. Return chicken pieces to broth. Cook 5-10 minutes.