Originally Posted by
Halo
I make home made noodles all the time just like marge954 is talking about. I use four, salt & eggs only. after rolling the it out, I heavely sprinkle it with the flour & roll it into a log. I then cut the log into 1/2 " sections. I then unroll them over the broth, letting the flour drop into broth, & drop the noodles in. The flour is what makes the broth thicken & they are yummy. I not only use beef, but chicken & turkey also.
This was how my mother made them. Not a strognoff at all. The only thing she would do different was to put a half an egg shell of water in the noodles. You are so right that the flour was what made the gravy. Mother would brown the beef and then cook it in water so it made the best beef broth. Salt and pepper, noodles and they were so yummy.