1 stewing chicken (about 6 pounds) -- cut up

2 quarts water

1 large onion -- quartered

1 cup chopped fresh parsley

1 rib celery -- sliced

5 cubes chicken bouillon

5 whole peppercorns

4 whole cloves

1 bay leaf

2 teaspoons salt

1/2 teaspoon pepper

dash dried thyme 2 medium carrots -- thinly sliced

Noodles: 1 1/4 cups all-purpose flour

1/2 teaspoon salt

1 egg

2 tablespoons milk

In a large kettle, combine the first 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 2 1/2 hours or until the chicken is tender. Remove chicken from broth; cool. Debone chicken; cut into chunks. Strain broth and skim fat; return to kettle. Add chicken and carrots. For noodles, mix flour and salt in a medium bowl. Make a well in the center. Beat egg and milk; pour into the well. Stir together, forming a dough. Turn dough ono a floured surface; knead 8-10 times. Roll into a 12-in. x 9-in. rectangle. Cut to 1/2-in. strips; cut the strips into 1-in. pieces. Bring soup to a simmer; add noodles. Cover and cook for 12-15 minutes or until