Melt the 1 tablespoon of butter and beat the two eggs.
Combine Flour, Milk, Beaten eggs and Melted Butter in a bowl and mix until it forms a ball.
Remove dough from bowl and flour it a bit so its not sticky.
Form into two balls.
Flour your work surface.
Roll out your flour with a rolling pin, until its paper thin or the thickness you like your egg noddle.
Cut the dough into the noodle shapes and size you like.
We use a pizza cutter and usually they come out all difference sizes.
They look authentic and handmade!
Lightly flour the noodles once they are all cut.
Place the Egg Noodles on a baking rake and let air dry for a few minutes.
If you want to freeze them to use later air dry for 1-2 hours so they dont stick together.
Cook in boiling water for 3 minutes if fresh.
If they are frozen it could take 5 minutes
To prevent the Noodles from sticking to each other and them in the boiling water a few at a time while you stir the water.