One of my favorite childhood memories is watching my mother make homemade egg noodles. She would use her sewing scissors to cut them into thin, flour coated noodles and she would let me eat just a few of the raw noodles before she used them for chicken soup. I've finally found a recipe that tastes just like my mothers. They are more work than noodles from a bag but the homemade taste is worth the extra effort. Kids love them! Now my grandchildren are asking if they can eat the raw noodles.
1 cooked chicken, deboned
Broth from cooked chicken
2 egg shell halves full of milk
1/2 tsp salt
Add enough plain flour to egg, milk, and salt mixture to make a stiff dough. Roll out dough and add flour continually until the dough is stretchy or very elastic. Roll out dough as thin as you can and let it set and dry for 1 1/2 hours. Cut dough into 4 x 8 inch squares. Lay squares on top of each other and cut into 1/4 inch strips. Sprinkle flour over them and let dry again, about 3 to 4 hours. Drop into hot broth and cook until tender, add chicken meat. Serves 5.