Beat first three ingredients together. Add enough flour to make a stiff dough (it will have a similar texture to pie crust). Note: I always use the entire 2 cups.
Remove from bowl and knead 1-2 minutes.
Sprinkle flour on large surface area. Roll out the dough, sprinkling a little flour on top or on rolling pin as needed. Roll until it is very thin- almost translucent if you can get it that thin.
Let sit for 30 minutes. Start a large pot of chicken broth (or water) heating.
After 30 minutes, cut noodles into desired lengths. Allow to sit for another 5 minutes.
Bring broth to a boil. Add noodles handful by handful to boiling broth. Cook noodles for 10-12 minutes.
If you wish to use noodles at a later date, after cutting noodles, allow them to dry completely. Then store in an airtight bag. To use, remove noodles from freezer and add frozen noodles to boiling broth. Boil for approximately 15 minutes.
You can easily double this recipe. If eating the noodles plain, definitely cook in chicken broth, not plain water. Plain water can be used if using noodles in another dish and the 'flavor' isn't needed.