My Mom Chicken and Noodles Recipe

Directions:

1. Put chicken into a 6 quart pan and cover with water.
2. Add salt ( you can add up to 2 tablespoons salt but that is a little to much salt for me.)
3. Boil chicken until tender about 1 hour. Remove chicken from bones.
4. Set aside.
5. Cool broth and skim off fat.
6. The Noodles: Combine eggs, milk and salt.
7. Add flour to make a stiff dough.
8. Roll dough very thinly on a floured surface.
9. Let noodles rest for 20 minutes.
10. Roll dough up loosely and cut into 1/4 inch thick slices.
11. Unroll slices and lay out flat.
12. Let dry for 2 hours.
13. Bring broth to a rolling boil again.
14. Drop in the a few noodles at a time into the boiling broth.
15. When the last noodle is dropped start cooking time.
16. Cook for about 6 minutes.
17. Take pan off heat and return the deboned chicken to the broth.
18. Stir gently.
19. Place lid on pan and refrigerate for 1 hour.
20. Rewarm the dish without bringing it to a boil before serving.