3 eggs (well beaten)
1/3 c. milk
1/2 tsp. salt
1 tsp. baking powder (level)
2 cans chicken broth
3 c. flour (approx.)
1 (3-4 lb.) hen or fowl
1 sm. carrot
1 sm. onion
1 piece celery

Mix eggs, milk, salt, baking powder and flour in a large bowl. Adjust the same amount of flour so that the dough is stiff. Divide into 2 parts. Roll each one out as thin as possible. Then roll up like a jelly roll. Be sure to sprinkle flour on the surface where you roll the dough and the rolling pin.

The rolling takes quite a while because the dough is quite springy. Cut the rolled up dough into very thin slices. Open these up and allow them to dry on waxed paper.

Meanwhile boil the fowl in salted water to cover. Add the carrot, onion and celery. Cook until you can remove the meat from the bones. Have enough broth left to fill a 6 quart pan 3/4 full.

Have broth boiling and drop noodles into it and cook for 30-45 minutes. The broth will thicken as the noodles become larger and get done. Remove the carrot, onion and celery and add the chicken meat you have taken from the bones while the noodles were cooking.