Boil the chickens until all that is good of them is extracted for the broth. For the noodles, take the eggs, salt, sweet milk, flour enough to make a stiff dough. Roll out in two very thin sheets; let dry until they will roll without breaking. Lay the sheets together, roll up tight, and cut as fine as possible with a sharp knife into little ribbons. Thrown the noodles into the boiling broth about twenty minutes before serving.
Attributed to Mrs. Werner.