I had chicken soup with homemade egg noodles left over from dinner
last night. Today I added chopped red onion, a significant pinch of
rubbed sage and some extra black pepper, then boiled it for about
10-12 minutes. Reminiscent of turkey dressing. The egg noodles--made
with unbleached flour, whole egg and a little baking powder--were
almost al dente last night, but today they were softer and really
nice. I'm lucky I only had one bowl left or I would have gotten
myself stuffed. Anyone else add baking powder to egg noodles?

--Bryan