• Add the flour, salt and baking powder into a mixing bowl. Stir to combine.
• Add the eggs and cream to the flour mixture. Using your hands, incorporate the wet ingredients into the flour to form a large dough ball. If the dough ball is sticky, continue to add Swans Down Cake Flour until it no longer sticks to your fingers.
• Divide the dough into four equal portions. Keep the dough balls in the bowl and cover loosely with plastic wrap.
• On a floured surface and with a floured rolling pin, roll out one dough ball until thin, flouring as needed to prevent sticking.
• Lift one edge of the dough and loosely roll the dough into a cylinder. Cut the cylinder into 1/4 to 1/2 inch wide pinwheels.
• Unravel the pinwheels and separate into thirds or halves (depending on the desired length).
• Lightly coat the noodles with Swans Down Cake Flour and lay flat on tea towels (or parchment paper). Dry for at least 2 hours or up to 24 hours. Store in an airtight container.

for the homemade chicken stock

• Place all ingredients into a large stock pot and bring to a boil over high heat. Reduce the heat and simmer for 1-1 1/2 hours, or until the chicken is cooked.
• Remove the chicken from the stock and place a lid on the stock pot.
• Place the chicken on a rimmed cutting board. Let cool for 10 minutes.
• Remove the meat from the carcass and set aside, covered (2 cups of this meat will be chopped to be used for the chicken noodle soup).
• Take the carcass and all the remaining skin and place back into the chicken stock. Continue to simmer the stock, covered, for an additional 1- 1 1/2 hours (or until 5-6 cups of chicken stock remains).
• Over a large bowl, strain the chicken stock to remove the carcass and cooked vegetables.
• If using the stock immediately, clean the pot and pour the stock back into the pan. If storing the stock to use for a later day, let the stock cool and then store in air tight containers in the fridge or freezer.

for the chicken noodle soup

• Place the chicken stock and carrots into a large pan. Simmer until the carrots are cooked.
• Add the butter and salt. Stir well.
• Once the butter is melted add two to three handfuls of handmade noodles to the stock (or all of the noodles if you prefer your soup to be extra noodley).
• Simmer until all the noodles are soft (not al dente). Add the chicken and stir well. Continue to simmer for 3-5 minutes or until the chicken is warmed through.
• Serve warm.