Add salt to flour and stir.

Beat eggs and add to flour.

Using hands, break up the small clumps of dough until flaky.

Add enough (1 - 4 Tbsp.) water to make into a ball.

Divide into 4 baseball size balls and roll each ball into a thin sheet, adding flour on the top and bottom as necessary to prevent sticking.

Set sheets on wax paper to dry.

Flip sheets over every half hour to promote drying.

Cut into noodles before sheets are complete dry (just starting to curl on edges). Continue drying noodles.

Put in ziplock bag and freeze.

Add enough water to cover half of the chicken (make sure it isn't floating) and plenty of salt.

Simmer in stockpot until meat falls off bone (about 1 1/4 - 1 1/2 hours).

Pour chicken and broth in a strainer above large bowl so broth goes into a bowl and chicken remains in strainer.

Let chicken cool and pick meat from bone. Put small amount (1 - 2 cups) of small chicken pieces in broth for noodles and use remaining chicken for another recipe.

After broth cools you may want to dispose of part or all of the solidified fat on top. Some gives a good flavor!

Final step: Bring broth and chicken pieces to a boil. Add noodles and cook approximately 20 - 30 minutes or until cooked through. Taste for seasoning