Homemade Egg Noodles and Chicken

2 c diced chicken or turkey
3 c chicken broth
1 can cream of chicken soup
pepper and other spices to taste
1 batch homemade noodles (below)

Combine first three ingredients in large sauce pan and bring to boil. Add noodles and boil until noodles are just cooked through. You may need to add more liquid depending on how thick your noodles are, how deep your pan is, and so on. Fresh noodles cook faster than dried, thin noodles cook faster than thick, so do not boil too long! Season to taste (we are partial to sage in this dish) and enjoy the goodness.

Egg Noodles
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2 cups flour
1 t salt
4 eggs
few drops of water as needed

We make our pasta dough directly on the counter surface but use a bowl if you wish. Combine the flour and salt. Mound the dry ingredients on the counter and put a depression in the top large enough for an egg. Crack the egg into the depression and use a fork to incorporate the flour into the egg. Repeat with remaining eggs. Then knead, adding water a few drops at a time if necessary, to make a smooth dough. Use a pasta mill to roll dough and cut noodles or divide the dough into workable pieces and roll with a rolling pin and cut with a pizza cutter. You may make the noodles ahead of time, dry, and store a few days, or immediately cook.