Homemade Egg Noodles

Homemade Egg Noodles
1 cup flour
1 tsp salt
1 egg
1 Tbsp milk
chicken or turkey back for soup stock
(multiply the recipe 1 time for every person eating)

Mix together to form a stiff dough. Roll out as thin as possible. Cut into noodles using a pasta maker or a pizza cutter. The thinner the better. Let dry for at least 4 hours on tea towels. Overnight is better. Cook for 20 minutes until tender in a pot of chicken stock.
* This recipe came from my Great Grandma Iva Shupe and is a classic family favorite for every generation of our family. We serve them alone or with fried chicken.