1In a large pot place chicken, vegetables, spices and water to cover 4 inches over meat.
2bring to a boil, then lower heat and simmer, covered until meat is tender.
3pull chicken pieces out of pot and drain in colander over a bowl to catch juices. let cool
4remove skins and tear meat off bone. put meat back in pot. proceed to making the noodles.
5In a large bowl, combine flour, granules and baking powder.
6add eggs one at a time, blending in well.
7stir in milk
8at this step you may need to add more flour. The dough should not be too stiff
9turn chicken pot on and bring it to a boil. You will be adding noodles to the hot liquid as it cooks.
10On a floured board, dust liberally with additional flour and rolling pin.
11place about 2/3 cup of dough at a time on the flour and knead some in to make it easy to roll out.
12roll out thin and using a pizza cutter make strips your desired widths. Using a large sharp knife, lift a few noodles at a time into boiling pot. stir frequently and repeat this step until all noodles are in pot.
13cook 20 minutes, slowly, stirring frequently. season to taste.