Homemade Beef and Noodles

Talk about comfort food!  This is it!  We grew up in Western Kansas in a small town close to our wonderful grandparents.  This was our favorite thing to have Gran Gran make for us.  She always made Beef and Noodles but after I left home for college at BYU I often turned it into Chicken and Noodles* just because I never had left over beef.  It is good either way but my favorite is Beef and Noodles because that's how Gran Gran made it.  I've made them with whole wheat flour, too, and they work great but are a little on the "tougher" side.  These noodles are thick and chunky and so good!  One batch makes more than you think!  The secret is to roll them out thin.  If you do decide to double the batch, make each batch individually.  They are much easier to handle that way.  It's cold and rainy here today.  I might have to make up a batch!

Homemade Beef and Noodles

4 eggs
2 1/2 to 3 cups flour

Beat eggs with fork until mixed.  Add flour to eggs until thick enough to roll out.  The drier the better!  You don't want sticky dough.  Do not add salt!  Roll out onto floured surface to pie crust thickness.

Roll up like a jelly roll.  Slice into strips 1/8"-1/4" thick (depending on how chunky you like your noodles.)  Unroll individually (I always leave a few rolled up for fun.  Those are the BEST!)

Drop into a very large pot of 2 quarts boiling water (or enough water to cover all noodles with an inch or two above.)  After they have cooked for 10 minutes make a broth.

Pour off extra water until you have enough to just cover the noodles by an inch.  Add 4-6 beef bouillon cubes (depending on how much water you have.)  Add 2 cans cream of mushroom soup.  Add small pieces of cooked beef or leftover roast beef.  Salt and pepper to taste.

*To make Chicken and Noodles:  substitute 4-6 chicken bouillon cubes for the beef cubes, use cream of chicken soup instead of cream of mushroom, and diced cooked chicken instead of beef.  Can add other veggies, too, if desired.