Jessica, the egg noodle recipe Grandma gave me also calls for eggs, flour and salt, nothing else. It was usually one egg to one cup of flour. Today's "store" eggs are smaller than Grandma's homegrown Rhode Island Red eggs, so I need more eggs, but I still use the basic recipe. Many recipes add other liquids, I think to keep the eggs to a minimum, but I like mine "eggy". I did make a good basil noodle a couple of times, which is really good with just some grated parmesan, salt and pepper, but I don't think it would be so good in chicken and noodles. What I call chicken and noodles are sometimes called chicken and "sliders" here too. Chase has a good recipe: Chicken and Sliders 3 - 4 Lb Chicken or parts (but if using parts reduce cooking time for chicken) 2 Onions Quartered 3 Celery Stalks cut into � inch pieces 3 Carrots cut into 1/2 Inch pieces 2 Bay Leaves salt and pepper to taste 3 Cups Flour 1 1/2 Tsp Salt 1 Egg 1 Cup Broth (or so of reserved broth from pot) ****** NOTE reserve all the broth but use one cup or so for sliders Wash chicken and place in large pot. Cover entirely with water (or water/ broth combo) and add chopped vegetables, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for about 1 1/2 hours or until meat is starting to fall from the bone. Remove chicken from broth and strain liquid. Reserve all the broth but discard the vegetables. When chicken is cool remove meat from the bones and discard the bones and all of skin, keeping the chicken meat in reasonably large pieces. To make the sliders. Beat the egg with some of the cooled broth, measure out the flour, add salt. Work the egg mixture into the flour adding broth as required until the dough forms a ball. Kneed the ball for a few minutes. Let the dough rest 15 minutes. Roll out the dough ,on a floured surface, to about the thickness of a lasagne noodle. Cut the dough into strips about 1 inch wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles. Bring the reserved broth to a boil, (you should have plenty but if not add chicken broth) add the sliders and reduce to a high simmer. Once the sliders have firmed up add cut up chicken and simmer until the broth is very thick like a thick gravy (add a flour slurry to thicken if required). Add salt and pepper to taste. You can also add frozen peas but we like it as is. NOTE" I usually make the sliders and layer them on a cookie sheet between sheets of plastic wrap and place in the freezer as I go. Then dump the whole mess into the boiling broth, let boil a few minutes and then lower the heat . this one is Pat's: MOM'S CHICKEN & DUMPLINGS 1 stewing chicken or hen 1 tsp. Garlic salt 5 cups all-purpose flour 3 large eggs 1/2 tsp. baking powder 1/2 tsp. salt 1 tsp. pepper Cook hen in pressure cooker with lots of salt and MSG, plus 1 teaspoon garlic salt. (If you don't use MSG, just omit it). Cover chicken with water and close. Place 15-lb. weight on top and cook over medium-high heat. When the weight starts "popping" 2 to 3 times a minute, cook 15 minutes. Cool the chicken and de-bone. Mix flour, salt, 1/2 tsp. MSG and a little less than 1/2 tsp. baking powder. Blend eggs with 1-1/4 Cup *cooled* chicken stock from pot (1/3 of it should be fat). Stir into flour a little at a time. On flour-covered board, knead dough and roll it out till thinner than a nickel. Cut dumplings (about 2 inches wide by 10 inches, or however long possible). Stack well-floured dumplings onto plate. In large pot, bring the rest of the stock to a boil over medium-high heat. Add the chunks of chicken alternately with the dumplings; quickly pushing them below the surface of the liquid as you add them. DON'T FOLD THE DUMPLINGS! Keep mixture boiling at all times. Lower heat; cover and cook for 12-15 minutes. Don't lift the lid for the first 10 minutes. Add 1 tsp. pepper to broth. You might need to add additional stock during the cooking process. Yield: 6 servings. Note: This is Vicki Braun's recipe. Ann T also makes chicken and sliders, and homemade noodles and the big puffy dumplings too, but I can't find a recipe for just chicken and noodles, only the noodles! Annie Annie

I found an orange glaze from Halyna at Recipelink. ORANGE GLAZE: 2 tablespoons unsalted butter 2 cups powdered sugar, sifted 2 oranges, juiced and zested Combine butter, sugar, orange zest, and juice over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened.

I thought I had one like it but didn't, so I looked for over a hour and found this one. You can change it a bit and maybe it will work out. Overnight Chicken noodle CASSEROLE: 2 cups cubed cooked chicken 1 (9 oz) pkg frozen mixed vegetables, slightly thawed 2 cups uncooked elbow macaroni (or noodles) 4 oz (1 cup) shredded American cheese 1 can condensed cream of chicken soup 2 cups water (or broth) TOPPING: 1/2 cup plain bread crumbs 2 tablespoons margairine or butter, melted 1 In large bowl, combine all casserole ingredients; mix well. Pour into ungreased 8-inch square (1-1/2 quart) baking dish. Cover tightly; refrigerate 8 hours. 2 Heat oven to 350 F. In small bowl, combine topping ingredients; mix well. Stir casserole; sprinkle with topping. Bake at 350 F. for 45 to 55 minutes or until bubbly and golden brown. Hope this works for you, I may try it myself :)

I think the key to a good chicken soup is the chicken itself! Buy a good chicken. Put it in a stock pot almost covered with water. Bring to a gentle boil, skimming off the foam. Add onion, carrots, salt and pepper. Cover and simmer for about an hour - or until the chicken is very tender and comes off the bone easily. Remove the chicken. Remove the bones and add them back to the chicken stock. Simmer for about another hour..add more water if needed. Strain the stock (you can chill and remove most of the fat if desired -but leave some) Heat stock to a boil, add HOMEMADE noodles and cook until tender - you can add fresh carrots to this also. Add the chicken back in at the end. It doesn't get all stringy if you just put it back in right before you serve. I think it is best reheated the next day! I love to make soup!!!!