Whisk together the egg yolks and egg until lightened in color. Whisk in 3 Tablespoons water and salt. Add the egg mixture to the flour and work together with a wooden spoon until a shaggy dough begins to form. If the mixture is too dry, add an additional Tablespoon or two of water until it comes together. At some point, you'll likely find the spoon isn't cutting it and you'll want to turn the dough out onto a well floured surface and use your hands to knead the dough until smooth, about five to ten minutes.

Re-flour your surface if needed, then divide the dough into two balls. Using a floured rolling pin, roll each dough ball out into a thin circle. Allow the dough to dry until no longer sticky but still pliable, about 40 minutes to 1 hour. From here you can either use a pizza cutter to cut long strips to the desired width, or roll each circle up like a jelly roll (I roll starting on the long end) and cut using the pizza cutter. I find the rolling method easier to get even strips, but it's totally personal preference.

Lay cut strips out on a cooling rack to dry completely. Store in an airtight container for up to 1 month. When ready to cook, drop into boiling water and cook for 10-12 minutes or until soft but still a tad chewy (NOTE: cooking time will vary based on the width and length of your egg noodles). This recipe makes a perfect amount for a big batch of my Amish Chicken and Noodles or a large pot of chicken noodle soup.