Homemade Chicken Noodle Soup

Ingredients:
2 ½ pounds whole chicken, cut up at the joints
1 quart water
4 carrots, sliced into ½ inch pieces
4 stalks celery, sliced into ½ inch pieces
1 tablespoon salt
1 teaspoon sugar
¼ teaspoon ground black pepper
3 chicken bouillon cubes

Noodles:
2 eggs, beaten
3 tablespoons milk
1 cup flour
2 teaspoons baking powder
dash of salt

Directions:

• Combine all noodle ingredients in a medium bowl
• Knead for 1 minute
• Roll dough to ½ - ¼ inch on a floured surface
• Cut into strips about ½ inch wide (some people prefer to roll dough up, slice and unroll noodles)
• Lay noodles on a tea towel to dry, approximately 1 hour
• Meanwhile, combine all soup ingredients in a large Dutch oven
• Bring soup just to a boil, then reduce heat and simmer for 45 minutes
• Skim any fat that accumulates on top of soup
• Remove chicken from soup and allow to cool enough to handle
• Take meat off of bones and chop if needed
• Return chicken meat to soup and discard bones
• Cover and heat for about five minutes
• Gently add noodles to soup
• Cook for a few minutes, testing a noodle after about three minutes for doneness by tasting it (cooking time will vary).