Spaetzle/Egg Noodles

These are SO good in chicken noodle soup

2 Tbs milk
3 eggs
1 tsp salt
2 cups (and a bit) of sifted flour

I just use my Kitchenaid mixer but I'm sure you could do this by hand if you wanted to be authentic:
Beat together milk and eggs
Once well mixed, add salt and sift in flour.  Start with 2 cups and mix together.  Add flour as needed to make a soft but not sticky dough (I usually use another 1/4 cup or so to get the right consistency)

If you're making true spaetzle, plop dough into a colander with wide holes and use the back of a big spoon to push dough through holes into a pot of boiling water.  Boil for about 10 minutes then drain and serve with desired toppings.

I use this dough for soup/as wide egg noodles mostly.  Roll dough out on a well floured surface to desired thickness.  Use a pizza cutter to cut into wide noodles (or whatever shape floats your boat)  Let sit for 20 minutes then plop them into your chicken soup.  They take about 10 minutes to cook in the soup but are even better as left overs the next day.