Boil chicken breasts in chicken stock, canned will work also. Remove chicken, reserving liquid, cool and cut meat from bone. While chicken is cooking mix together the noodle dough. Mix eggs into flour/salt mixture add water a tablespoon at a time until the dough holds together without being stick. (I use my mixer and dough hook for this part). Split dough in half to make rolling easier, using rolling pin on floured surface, roll out to 1/8 inch, cut in half if too long to cut noodles Finished cut noodles should be approximately 1/8" think 2-3" long and 1/4" wide. Cut with sharp knife dipped in flour or I use a pasta roller and cutter for fettucini. Repeat with the other half of the dough. Add noodles to the boiling chicken cooking liquid and stir. Add chicken back to soup and cook noodles 15-25 minutes until cooked through.