1Place chicken in a large pot,cover with cold water,add bouillon cubes and black pepper. Simmer until chicken is tender.
Remove from pan. Cool chicken,skin,debone and cut into large pieces.
Add onions and carrots to broth,simmer until vegetables are tender.
Combine flour,salt,pepper and granulated garlic. Make a well in the center and crack the eggs into it. Using a fork,beat the eggs,gradually incorporating the flour into the eggs. Keep stirring and adding flour until a dough forms. The dough will be sticky. Turn dough onto a well floured surface,knead until dough comes together and is no longer sticky(may need to add additional flour). Cover with plastic wrap,and chill for 30 minutes.
Divide dough in half,roll out on well floured surface to 1/4 inch thickness. Using a sharp knife or pizza cutter,cut noodles ,I make them about 1/4 inch wide,but make them as wide as you like.
Lay the noodles on a cooling rack while you roll and cut the remaining dough. Bring the chicken broth with the vegetables to a boil,cook noodles just until tender,add chicken and garlic ,bring to a boil 2-3 minutes. Add parsley. Check for seasoning, I usually don't add additional salt since the bouillon cubes are salty. I like to add the garlic at the end for full flavor,but if you don't want it garlicky,add with the onions and carrots for a milder flavor.