Cook 1 whole chicken and debone it.

Reserve the water from the chicken for the noodles.

Beat eggs, milk, and 2 teaspoons of boullion.

Add flour, stirring until no longer sticky.

Sprinkle table or countertop with a generous amount of flour to prevent dough from sticking.

Roll out dough.

Let dough dry for 1 hour.

Roll up and slice very thinly.

Bring water to a good boil.

Add deboned chicken, 4 teaspoons of boullion, chicken broth, and pepper.

Add noodles slowly to keep them from clumping together.

Bring to a boil, then turn down heat to low and simmer about 30 minutes.

You may add more broth to noodles if needed.

Serve over mashed potatoes if desired.