Submitted by Jessica R.
Combine:
1 beaten egg
2 TBSP milk
1/2 salt
Enough flour to make a stiff dough (about 1 cup).
Roll out flat and thin. Let it stand 20 minutes then cut into thin straps about 1/4" wide. I usually will twist mine up to make them look like a spiral noodle. Let dry for 2 hrs.
Dice chicken (rotisserie or I just put mine in the crockpot and than shred),
1/2 cup diced onions,
1 cup of carrots and celery,
2 cans Cream of Chicken soup with the added water.
Bring to a boil adding the noodles for about 10 minutes uncovered stirring occasionally and than bring it down to a medium low temp, cover it and stir occasionally until noodles are cooked and vegetables are tender. Serve with mashed potatoes.
