1 (3-4 lb.) chicken
Water to cover
Several celery stocks
1 med.-lg. onion
2-3 carrots
Several whole carrots
Pepper
Little poultry seasoning
1-2 tsp. real chicken base
4 eggs
2/3 tsp. baking powder
1/2 tsp. salt
2-3 c. flour

Bring chicken to boil with everything in large pot. Simmer approximately 1 hour or until chicken is done. Cool, remove chicken from broth. Strain broth. Put back in pot. Bring to boil and add noodles. While they cook, take chicken from the bones. Add back to pot when noodles are done. If necessary, add water to cook noodles, or to thicken, add a little flour to the noodles before adding to broth.

Mix baking powder, salt and 1 cup flour. Beat eggs to mix well. Add to flour mixture. Stir with fork. Add flour to make a stiff-type dough. Take 1/2 mixture at a time. Add a little flour on the board to keep from being sticky and roll out, to the thickness you like, but remember they puff somewhat as they cook. Do the other sheet. Lay each sheet on a tea towel to dry. Cut with knife or scissors, approximately 1/2 inch slices.