Homemade Noodles

I was lucky enough to learn from a wonderful woman willing to share her secrets with me!

Beat 3 eggs in a large bowl.
Add 1/2 T. salt, 1 T. baking POWDER, and beat vigorously.
Adding white flour 1/4 c. at a time, use fork to mix.
When the dough no longer sticks to the sides of the bowl, roll out on a floured, flat, clean surface.Use a lot of flour to roll the dough out-this is not pie crust...the more flour, the better.
The dough should be relatively even thickness for even cooking.
Using a pizza cutter (thank you to my son, Trent for his wisdom in using this...he was 4 and figured out this little trick, saving my hands..and an hour of slow cutting!!)
Depending on your own preference, slice dough into strips of even width. Then make horizontal slices, again to your preferences. Noodles should dry completely if you plan to store or freeze for later use. I have found it is not necessary if you plan to use right away.

For homemade chicken and noodles, purchase chicken thighs and breasts OR a whole chicken. wash chicken, add to boiling pot of water. After 35 minutes, remove chicken or dark meat pcs and de-bone.
Replace chicken into hot water and add enough chicken bouillon to make a good stock (directions on jar.) Add a stick of butter...
SLOWLY add noodles, by the handful, to the boiling water, stirring constantly. Turn heat down to low-medium to cook the noodles in the broth for 30 minutes or until noodles are to your liking.
taste-test the noodles before serving to check for flavor. Sometimes you will need to add salt, pepper, or more butter. Every batch is a little different. You can also make this with an inexpensive cut of beef that you have cooked in a crock pot, replacing chicken bullion with beef.
wonderfully served over mashed potatoes and a side of veggies. A great old time comfort food!