Homemade Noodles: I use the recipe from Better Homes and Gardens Cookbook. In order to make them lower in fat and cholesterol, I use Egg Beaters and skimmed evaporated milk. I usually make up a double or triple batch and freeze some (after they have dried) for later use. I prefer thick noodles so I don't roll mine very thin, but it does take them longer to dry so make them up in advance. The excess flour that coats the noodles acts like a thickening agent when you add them to the beef mixture to cook. After you add the noodles, cover and let simmer until noodles are cooked through, stirring occasionally. Check often to keep them from sticking.