Mix all ingredients together.
The dough should be slightly sticky to the touch, but, not too sticky. Add more flour if needed.
Pour half of mixture out onto floured surface. Roll 1/16 inch thick. Be aware that they will plump up 2x their thickness when cooked. *I use this wonderful device on my rolling pin, Rolling Hills Rolling Pin Rings from Amazon.com. They cost less than $7 (so worth it). The rings are for standard rolling pins and do not work well on French rolling pins.
Cut noodles 1/4 to 1/2 inch width, which ever thickness you want (it's not an exact science). A Zyliss pizza wheel works really great for this step.
Cook 10 minutes in salted water, chicken stock or the way I did, directly in my pot of Turkey Wild Rice & Mushroom Soup. (I cooked in small batches using a straining tool.) Remove and drain. The noodles are ready to add to soup, stroganoff or to be eaten all by themselves.