(Use with Chicken Noodle Soup)2 beaten eggs
1/4 cup milk
3/4 tsp salt
2 cups flour
With whisk, combine eggs, milk and salt. Stir in 2 cups flour with large fork. It will be stiff.
Flour surface to roll out. Roll out dough (half at a time). Flour top of dough. Roll quite thin. Sprinkle more flour so it won't stick when rolled. Roll it up and cut on cutting board. Unroll on cookie sheet and add more flour if noodles are sticking together.
Throw noodles into soup at the end and cook until tender.