Some 30 years ago, the small church I attended held a chicken and noodles fund-raiser supper. I was put in charge of noodles for 200 people! A dear lady shared this recipe and said it had been tried and tested by countless cooks. These noodles are just plain good eating!
—Kathryn Roach, Edgemont, Arkansas
Never-Fail Egg Noodles Recipe photo by Taste of Home
In a large bowl, combine flour and salt. Make a well in the center. Beat egg, egg yolks and water; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times.
Divide into thirds. Roll out each portion to 1/8-in. thickness. Cut into 1/2-in. strips; cut the strips into 2-in. pieces. Place in boiling salted water or chicken broth; cover and cook for 7-9 minutes or until tender.
Drain; sprinkle with parsley if desired.
Editor's Note: Uncooked noodles may be stored in the refrigerator for 2-3 days or frozen for up to 1 month.