It's hard to write a recipe from memory, but I'm going to try.
Fill a large soup pot about 2/3 full of water and add 6 chicken thighs. Bring to a boil slowly on medium. While the chicken is cooking, make the noodles.
In a bowl, mix 1 cup flour, 1 egg, 1 tsp salt and 1/2 eggshell of milk. Using a little flour, roll the mix out as thin as you can. I use a pizza cutter to cut the noodles into strips and then into 1 inch segments. Make the size you would like keeping in mind that they do expand. Put noodles back in bowl until ready.
When the chicken is cooked all the way through, remove from the pot and set aside. The broth will need to be strained. I strain it using paper towels in a colander. Pour broth back into pot. If the pot is not at least half full, add water and salt to taste.
To the broth, add 2 cups of chopped carrots, 2 cups of choped celery, 1 chopped onion, 1 chopped clove of garlic and 2 tbsp of Italian seasonings. Salt and pepper to taste. Continue to boil on medium until the vegetables are tender.
Take the skin and bones off of the chicken and chop or cube. Add chicken into pot after vegetables are tender.
Turn heat up to high until boiling and add noodles slowly making sure they do not stick together. Let boil until noodles start expand and float to top. Leave on simmer until noodles are fully cooked.
If the noodles absorb too much of your broth, add water as needed and always salt and pepper to taste.