1 1/4 c. flour
1/2 tsp. baking powder
1/4 c. instant non-fat dry milk
2 eggs, beaten

Sift flour and baking powder. Add dry milk and stir well. Add eggs and stir until mixture leaves sides of bowl and rounds up into a ball. Roll out very thin on floured surface, using half of mixture at a time. Cut in narrow strips and let dry on waxed paper, turning over several times.

This also may be cut in 1 1/2 inch squares; let dry somewhat, then dropped, one at a time, into boiling broth, stretching each noodle a little before dropping them in. Cook, covered, for 45 minutes.