Start with broth – good chicken or beef broth (2 quarts water, chicken, celery, onion, carrot) One can add potatoes (thickening), but my mother never did this. The noodles are basically a very simple pie dough – two cups flour; one half cup lard/fat; 1/2 cup milk (buttermilk will do). Stir in milk, roll out (about 1/8 inch thick), cut into 2 inch squares and drop into the simmering broth. Serve while hot. Again, some of us added finely chopped onion to the finished serving.
Another traditional Pennsylvania Dutch recipe I got from my Dad.