This is an inexpensive meal for the whole family. Nice thick, homemade egg noodles in a chicken broth. My grandmother and mother both made this all the time when I was growing up and it was a household favorite.
The chicken can be whole pieces or bite sized whatever you prefer. I like to cut chicken breast into bite sized pieces.
In a large soup pot boil chicken in water or chicken broth. Add garlic, salt and pepper to taste.
While chicken is boiling combine flour, salt and eggs into a large mixing bowl. Start with a 1/4 cup of milk and add more milk or flour to get a pie crust type consistency.
Roll out dough on a floured surface as thin as you like remembering that the noodles will probably double in thickness when cooking (Thinner the better in my mind). Cut the noodles with a pizza or noodle cutter. I typically cut them into 1/2 inch by 5 inch pieces.
If the chicken is finished cooking then add the noodles into the boiling broth and cook until done. (If they are not finished you will see a white center, the noodles turn yellow when cooked) Takes about 5 minutes to cook at the thickness that I roll the noodles.
Add the worcestershire sauce and butter.
Serve in a bowl or plate depending on if you want lots of broth or not and I recommend sprinkling parmesean cheese over the top when finished.