1 egg
1/2 egg shell of milk
Dash of salt
Flour as needed

Blend eggs, salt and milk. Add enough flour to make a dough about the stiffness of pastry dough (approximately 1 cup). Roll out the dough on a well-floured pastry board, to about 1/8 inch thick. Flour the top of the dough generously and roll it up jelly-roll style.

Slice in thin pieces with a sharp knife and unroll. Let the noodles dry until ready to use. Drop them gently into boiling salted broth. Cook about 15 minutes or until done. Stir occasionally. Stir in meat and serve with mashed potatoes.