1 chicken, stewed
Broth

Basic recipe (I increase to 3 times except for chicken).

1 c. flour
1 lg. egg
1/2 tsp. salt
1 tsp. Accent
2 tbsp. oil
1/2 tsp. baking powder
1/8 c. milk (or more as needed)
2 cans cream of chicken soup (even if recipe increased)
Pepper

Roll thin and cut as desired. Cook in boiling broth until tender; turn frequently to prevent scorching. Add chicken - cut in bite size pieces. Just before serving, bring to boil. Add 1 quart milk. Do not boil after adding milk (milk will curdle).