Gently wisk egg.

Add melted butter, evaporated milk, and salt. Wisk well.

Add flour a little at a time, using a fork to blend the egg mixture and flour together. At a certain point, the dough will begin to stiffen and you'll need to use your hands to continue mixing it.

Place your dough in the middle of a large, lightly floured surface. Slightly flatten the dough ball.

Using a rolling pin, roll out your dough into a rectangular shape (I'm guessing about 1/4 inch thick). Lightly flour both sides of the dough and spread it all over using the palm of your hand.

Trim the dough edges with a knife. From the short end of the rectangle, begin rolling the dough until you've made a log out of it.

Using a knife, slice the log to create pinwheels about 1 inch wide. The size is personal preference, but note that the noodles do expand when cooked...too big and you'll have dumplings.

Unroll each pinwheel to reveal your noodles. Lay them flat on baking sheets, ensuring they don't touch each other (I use two 11x17 baking sheets, but you can just cut the noodles to fit whatever size you have). Lightly flour the noodles and let them dry uncovered for about 2 hours or until they've hardened.

Once hardened, place the noodles (and the excess flour on the baking sheets) in a large pot. Add enough chicken broth to cover and cook over medium-low heat until tender. I'd also recommend adding a bit of shredded turkey to the noodles while they cook if you've got it.

If your broth is too runny, you can make a slurry with water and corn starch. Then slowly add a little at a time to the pot, stir gently, and allow to thicken a bit. Repeat until desired thickness is reached.

Season with salt and pepper to taste. I'll usually turn these down on low and let them simmer for a couple of hours while I cook the rest of my holiday meal.