Ham hocks (several)
16 oz. bag Northern beans
Egg noodles, cut in squares, not in strips

In large pot or Dutch oven dump beans and ham hocks. Cover with plenty of water. Cook all day on low heat (8 to 10 hours), checking water level to make sure they don't cook dry.

About an hour before serving time make the noodles. Use one cup of flour, one egg, one tablespoon water (or one eggshell of water). sprinkle mixture with salt before completely mixing. Stir with fork to get all moistened, then use your hands to shape into a ball. Add more flour if too sticky or more water if too dry. Roll out on counter until thin, about 1/8" or less. Cut in small 1" squares (using a pizza cutter works great).

Remove ham (to be boned), add noodles to beans and cook on medium heat for about 20 to 30 minutes. Stir occasionally. Serve with ham separate or add back in. Serve with cornbread.