Old Fashioned Homemade Chicken and Egg Noodles

I love chicken and noodles! It seems that every family has their version from grandma's kitchen. Some serve the noodles up soupy, with short noodles. I have always believed my grandma's recipe, which was passed down from her grandma, is the very best. So here's the way my grandma made homemade noodles:

Boil a chicken in a big soup pot of seasoned water. When the chicken is
cooked, remove from the pan of broth. De-bone the chicken (take all the meat
off the bones) and shred into bite size pieces.

To make the egg noodles you'll need 1 egg, and 1/2 eggshell of water, and 1/2 teaspoon of salt for each cup of flour. For my pot of broth, I use 4 cups of flour.
Dump your flour into a mixing bowl. Stir the salt into the flour until it's
mixed in. Make a well in the middle of your flour. Dump your eggs and the water
into the well. With a fork, mix up the water and the eggs as best you can, then
start stirring the flour into the eggs. Your dough will be fairly stiff. When
it's all mixed it may be very sticky. Sprinkle flour over your rolling surface.
Put your dough onto the flour, sprinkle the top of the dough with flour. Roll
the dough out very thin. About 1/8" thick. When it's rolled out, sprinkle
lightly with flour. Roll the dough up as you would cinnamon rolls. Cut into thin
strips. Spread the noodles out into another pile of flour. Let them sit all
spread out in the flour, for about 15 minutes, to dry out a
little.

Bring the chicken broth back to a rolling boil. Drop
the noodles into the boiling broth. Stir in some of the flour... at least 1/4
cup. Reduce heat to low or medium low and simmer about 15 minutes, stirring
every few minutes so they don't burn on the bottom of the pan. Add the chicken
to the pot, taste, season as needed, and serve.

I like the thick broth and the long noodles. Of course, you should adjust the recipe to your preferences.