- 1 1/2 to 2 pounds boneless, skinless chicken breasts - I used my precooked and skipped steps
- 4 cups chicken broth -I used stock for more flavor since I wasn't boiling my chicken in it.
- 6 medium potatoes (about 2 lbs.) peeled and cut into cubes
- 2 Tablespoons butter
- 1/3 to 1/2 cup milk
- salt and pepper to taste
- 6 ounces egg noodles or homemade egg noodles
- 1/2 cup flour
- 1/2 cup water
- 2 cups frozen peas, thawed
- If using chicken breast, boil in broth, take out, reserve broth, cut chicken in pieces - or use precooked like I did and save a lot of time and add some barbecue flavor.
- Boil the potatoes until tender (15-20 minutes.) Drain. mash with the butter, milk, some salt and pepper.
- Put chicken back into broth (or add it in the first place.) Bring to boil, reduce heat to medium and add noodles. Cook according to package directions or 2 to 3 minutes for homemade.
- Mix flour and water in a small bowl until smooth. Pour in a little at a time stirring until well blended - boil for 1 minute. Add as much as desired to get teh thickeness you want. I used the full 1/2 cup because I wanted it more like a gravy to go over the mashed potatoes.
- Stir in the peas until heated through. Add salt and pepper to taste.
- Serve over the mashed potatoes
- 3 eggs
- 1 Tablespoon milk
- dash pepper
- 1 cup flour plus additional
- Combine eggs, milk and pepper in a small bowl. Beat with a fork.
- add 1 cup flour and stir. Add more flour a little at a time until the dough holds together but is still really sticky
- Turn dough onto floured surface and add more flour until the dough is no longer sticky. You may need as much as an additional cup.
- Roll out to 1/8 inch thickness. Cut into thin strips about 3/8 inch wide and 4 inches long. As you cut noodles separate them so they don't stick together. Leave them to dry for at least 10 minutes before adding them to the broth. (I'm sure I didn't add enough flour. Mine were too sticky. They didn't stick to the rolling pin, but they stuck to the counter making it hard to separate them easily.
- 1 egg
- 2 Tablespoons milk
- 1/2 teaspoon salt
- about 1 cup of flour
Combine 1 beaten egg, 2 Tablespoons milk , add 1/2 teaspoon salt. Add enought flour to make a stiff dough. About 1 cup. Roll very thin on floured surface; Let stand 20 minutes. Cut with noodle cutter on in 1/4 inch strips.