I watched Mom make these homemade noodles growing up and well since I've made them for my husband in various dishes he won't buy the store brand (unless we're short on time)! Nothing's better than homemade!
In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
2On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
3Allow to air dry before cooking.
4To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.
Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.
6Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.
7Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.
8Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.
Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.