Dutch Pot Pie Noodles

Beat 1 egg with 2 Tbs. cold water and 1 tsp. salt. Add 1 cup flour and 1 Tbs. of soft butter, mix well then knead until smooth; cut into strips or squares on floured board. Drop a few at a time into boiling broth, cook about 20 to 30 minutes or until tender.

I like to use chicken broth or stock, lightly seasoned – add sliced onion as desired, then noodles and cook about five minutes (the above amount takes about three cups of broth) then add three peeled sliced white potatoes and continue cooking over medium heat until potatoes and noodles are done. Stir frequently to avoid sticking. Add one can of cream of chicken soup to finish. Cooked chicken can be added. This amount will make 2 or 3 servings.