12 egg yolks
2/3 cups cream
2 tablespoons shortening
1 ½ teaspoons salt
1 ½ teaspoons baking powder
4 cups flour
Beat egg yolks, add cream, and melted shortening.  Combine flour, salt, and baking powder; add gradually to egg mixture.  Do not mix dough anymore than necessary to form ball.  Roll out on floured surface to preferred thickness and cut into long thin noodles.  Place in 2 quarts boiling broth to cook.  Takes approximately 20 minutes for noodles to be cooked through.

I use this recipe for both chicken and beef.  I cook one large chicken or pot roast.  I brown and cook until done.  Making sure I have enough broth for the noodles.  While the noodles are cooking I remove any bones and cut meat into large bite size pieces.  Add the meat into the noodles and make sure you cook until warmed thoroughly.  Serve with mashed potatoes!  Now that’s home cooking!