2 1/2 cups all-purpose flour
2 eggs
1/3 cup milk
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 cup (1/2 stick) butter

In a large bowl, combine all the ingredients; mix until a stiff dough forms. On a lightly floured work surface, roll the dough out to form a 16" x 20"rectangle.

Cut into 1/4" x 5" strips and allow to sit for 15 minutes.

Meanwhile, bring a soup pot of water to a boil over high heat.

Drop about half the noodles into the boiling water and cook for 10 to 12 minutes, or until tender, stirring frequently.

3 eggs
2 C. flour (approximately)
1/2 tsp. salt

Beat 3 eggs until frothy, add and stir flour until dough texture. Knead until smooth. Turn into floured cutting board.

Roll dough turning often until thin, let noodle dough dry 45 minutes - turn and dry 1/2 hour.

Cut into noodles size.

Drop into boiling beef or chicken stock, reduce heat and cook at rolling boil about 20 minutes.

Noodles boiling, begin their own gravy - season to taste.