Mix in bowl as best you can, grab some of the dough out and put on floured surface. Roll out into a rectangle until 1/8" to 1/4" or so thick. The thicker your dough, the thicker your noodles. Be sure to keep the noodles floured enough so when you roll them they don't stick to themselves. They'll just mash back together when you cut them.
Lightly dust the top with flour and roll up. Cut with sharp knife as wide as you like them. I do mine a little over 1/4" wide. Gently unroll, trying not to smash them. Add a little more flour and let them set for a bit.
To cook....add them and any flour you had out to your chicken and broth. The flour will help thicken the chicken and noodles. To freeze...you can put them in a freezer bag now and use them later.