1 cut-up chicken (or whole if you don't want to mess with it)
1 stick butter
About 2 c. water
1 sm. onion, cut up
Sm. amount of poultry seasoning
Touch of garlic
Homemade noodles

Cook chicken in butter, seasonings and water in a large, deep skillet or Dutch oven over very low heat until it begins to fall off of the bones, usually about 2 hours. If you have a job, or a busy day ahead, put a frozen chicken in the crock pot with other ingredients in the morning and go to work, by 5 o'clock it will be just right.

Prepare noodles. Add 2 teaspoons salt and 2 eggs to 2 cups flour. Stir in 1/4 to 1/2 cup water, just enough so that dough cleans the side of the bowl. Pat into a ball, flatten, roll out to about 1/8 inch thickness. Slice into wide (1/2 inch) long strips.

Put about 2 cups of the broth from the chicken into a large saucepan, 3 quart size or bigger. Add water to within 1 inch of the top. Bring to a boil and add noodles a few at a time so boiling doesn't stop. Boil gently for about 12 to 15 minutes. Remove from pan. Serve.

If desired, thicken half the cooking liquid to a sauce by adding about 3 heaping tablespoons cornstarch mixed with milk to make 1 cup. Heat over medium heat until thickened. Salt and pepper to taste. Coarse ground pepper makes it best.