Mom's Egg Noodles

Measure flour into a large mixing bowl. Add salt and pepper; mix well. Make a well in the center of the flour and add the eggs. With a large spoon, gradually mix the eggs into the flour. Add the milk 1/4 cup at a time (only add enough milk to form dough into a ball). Turn dough out onto a well-floured counter or table top. Sprinkle with more flour. Roll dough into a thin, large rectangle. Using a pizza cutter or butter knife, cut 1/2" strips and then cut the strips into 3-4-inch lengths. Using a large spatula, lift up and shake out the noodles, tossing them onto the table/counter with added flour to separate the noodles and allow them to dry. Keep tossing occasionally and adding just enough flour to keep them from sticking until ready to cook. Using a large stock pot on medium-high heat, bring the broth and Cream of Chicken Soup to a rolling boil. Drop the noodles a few at a time into the broth, stirring constantly to avoid sticking together. Salt and pepper the broth to taste. (Add chicken or turkey now, if desired.) Cover and let the noodles simmer for about 25-30 minutes, stirring occasionally. The noodles are done when they are all floating, the broth is thickened and the noodles are to your desired tenderness.