2 eggs
½ tsp salt
1 ¼ cup flour
3 cups chicken broth
2 Tbsp butter

Beat the egg, then add the salt and enough flour to make a very stiff dough (may need a little more or less).  Knead on a floured board for 3 to 4 minutes, then roll out into a very thin sheet.   Let stand about 20 minutes to dry.

Roll-up as you would a jellyroll, cut into thin strips, unroll and lay out to dry.

Heat chicken broth and butter in pan.  Bring to a boil.  Gradually add the noodles then turn heat down to a simmer.  Cook until tender, about 25 minutes.