Chicken and Noodles - Grandma's
Our mother never used a recipe, so this is as close to her recipe as you can get.  Serve it on top of a big pile of mashed potatoes.  (Yes, noodles over potatoes...)

One 2- to 3-pound chicken fryer, cut up
1 teaspoon salt
1/4 teaspoon black pepper
16 ounces homemade egg noodles (see recipe below)
3 tablespoons all-purpose flour
Splash of half-and-half, optional
2 teaspoons dried or fresh parsley
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Put the chicken in a large pot and cover with water.  Bring to a boil, reduce the heat, cover and simmer for 45 minutes.  Remove the chicken from the pot with slotted spoon onto cookie sheet to cool.  Save the cooking liquid. 
 
Remove the chicken from the bones and shred.  Add shredded chicken back to cooking liquid and bring to a boil.  Add homemade egg noodles, reduce heat and cook until done.
 
To thicken broth, make a slurry by mixing 3 tablespoons flour, ½ cup water and 3-4 drops yellow food coloring in jar with lid.  Add slurry to noodle mixture to thicken, cook till desired thickness.  Finish with salt, pepper and  parsley.

Homemade Egg Noodles
3 egg yolks
1 whole egg
3 tablespoons cold water
1 teaspoon salt
2 cups all purpose flour

1. Beat yolks and egg well.  Beat in water and salt.  Stir in flour with spoon.  Dough will be stiff - knead in last of flour. 
2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.  Lay out on generously floured cookie sheet until ready to use.
3. Allow to air dry 20-30 minutes before cooking