These egg noodles are excellent and very easy to make!  We have made these noodles with the broth from both a whole boiled chicken and from one of our chicken frame packages.  Both are excellent, but the broth from the chicken frames is always a little richer (and better) for the purpose of making stock.  Add in some mashed potatoes and cole slaw from fresh, local veggies and you have an excellent homemade meal your family will love!

Directions:

Equal parts 1 cup of flour to 1 egg

Beat the egg/flour until pea sized balls form. Add salt to taste and gradually add 1/2 stick (1/2 stick per 1 cup of flour) of melted butter and cream (or milk) to get a dough-like consistency.

Flour counter top surface and rolling pin and roll into a long rectangle (rounded edges are fine) to 1/2 inch thickness and cut into strips.

Chicken broth must be boiling rapidly or the noodles will fall apart and be a gooey doughy mess.  Boil noodles for a minimum of 15-20 minutes, or until cooked thoroughly.