Great Grandpa's favorite.  It was always served on his birthday and was a Sunday favorite the rest of the year.  The noodles also are good cooked in beef broth, too.

Cook a chicken leg quarters are CHEAP and work well for this (or beef roast) with salt and pepper.  When done, more salt and pepper may be needed.  You can use broth from any roast so freeze or put roast juices in a jar for noodles! Today we also use canned chicken stock.  If you like meat in your noodles, you can cut up pieces of meat and leave them in the broth.

Noodles:

1 cup flour              4 eggs
1 teaspoon salt       

Stir with a fork until blended.  Depending on the size of your eggs, it may be soft or fairly dry.  You will need it fairly dry so if it is soft, add more flour.  Turn out on a floured surface (put wax paper or plastic wrap on dampened counter for easier cleaning up).  Kneed with flour until fairly dry (it should not stick to rolling pin).  Roll out to be very thin, you will be surprised how the small ball becomes a circle 18" across!  Be sure all damp surfaces are floured.  Don't worry about extra flour lying around, leave it.  Let the noodles dry at least 1-3 hours.  Flour all surfaces and then roll from one end to make a round spiral.  Cut noodles desired width (1/2" to 1").  Toss in flour to be sure none stick together.  The flour thickens the broth nicely.

Bring about 1/2 gallon of broth to a boil then drop noodles flour and all into the pot, stir so they don't stick together.  Cook until noodles are done (approx 15 minutes).  Served with mashed potatoes and often used for gravy on them.