3 c. cooked, cubed chicken
Chicken broth

NOODLES:

2 eggs, beaten
1/2 tsp. salt
4 tbsp. milk
2 c. sifted all-purpose flour

Combine eggs, salt, and milk. Add flour, enough to make stiff dough. Roll very thin on floured board. Cut with pizza cutter in 1/4 inch wide strips. Spread out and let dry 2 hours. Break noodles to desired length. Drop into boiling broth. Cook uncovered about 10 minutes (or until tender) then add chicken. Simmer a few minutes and serve. Makes about 6 cups of noodles.