Dumplin' Noodle Soup

2 beaten eggs
1 c. flour
1 tsp. salt
1 tsp. baking powder
* Mix the above and cut into fairly large noodles (will double in size)

1 whole chicken or 3-4 chicken breasts
2 qt. water
1 tsp. celery salt
1 tsp. onion salt
(chicken boulion if needed for added flavor)
* Boil the above for 1 1/2 hours; debone chicken, and skim fat

Add the following to chicken broth:
2 diced celery stalks
2 carrots, diced
1/2 to 1 onion, diced
noodles
* Boil 20 minutes

Cream sauce:
3/4 cup butter
3/4 cup flour
1 qt. milk
* Melt butter and add flour. Mix together and slowly add milk. Stir until thickened. Add to chicken soup mixture.

This is a delcious and creamy soup -- it tastes great on cold nights! Simple and easy to make, and it freezes good too.