Chicken And Homemade Egg Noodles

• 2 to 3 large pieces chicken (breast, drumstick, thigh, etc.), more if you like
• 1 beaten egg
• 1/2 tsp. salt
• 2 Tbsp. cream
• 1 c. flour
• 1 c. chopped onion
• 1 tsp. poultry seasoning

1. Boil chicken pieces with onion and poultry seasoning in 1 to 2 quarts of water.
2. Salt and pepper to taste.
3. Cook until chicken is tender.
4. Remove from water to cool.
5. While chicken is cooking, combine egg, salt and cream.
6. Add enough flour to make stiff dough.
7. Roll very thin on floured surface, let stand 20 minutes. Roll up and slice 1/8-inch thick.
8. (You can also use a pasta maker if you have one.)
9. Spread out and dry 1 to 2 hours.
10. Drop into boiling chicken stock and cook 10 minutes.
11. Debone chicken, flake chicken and add to noodles.
12. Thicken stock slightly with flour and water and serve.
13. Makes 6 to 8 servings.

chicken, egg, salt, cream, flour, onion, poultry seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288035 (may not work)