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Originally shared on the web 03/14/2011

1 c. all-purpose flour
1 egg, beaten
3 T. milk
1/8 t. salt
3 to 4 14-1/2 oz. cans
chicken broth

Place flour in a large bowl; make a well in the center and add egg, milk and salt. Slowly stir to mix in flour until a soft ball forms; knead in any remaining flour. Roll out dough on a floured surface to about 1/4-inch thick. Roll up dough jelly-roll style; slice across to cut noodles about 1/2-inch wide. Unroll noodles and pile them on a floured surface while waiting for broth to warm. In a large saucepan, bring broth to a boil. Drop noodles into broth. Cook until tender, about 8 to 10 minutes. Serve noodles in broth or drain and add to a favorite recipe. Makes 4 to 6 servings