A recipe for handmade chunky egg noodles with a homemade creamy sauce.
These noodles are meant to be big and chunky so hand roll and cut them rather than using a pasta maker.
In a mixing bowl but the butter, milk and eggs and mix with the paddle attachment or use a wire whisk if you are hand mixing.
Mix the salt into 1 cup of the flour and mix into the wet. Mix in the next 1 cup. You may not need the entire final 1/2 cup or you may need more. You want the dough to be a soft, but not sticky consistancy. Knead the dough until a smooth ball forms.
Roll the dough out about 1/4 inch thick. Try to keep all the dough the same thickness so they will all cook at the same time.
Using a knife or pizza cutter cut the noodles into pieces about 1/4 inch wide and 2 1/2 inches in length so they will be big chunky noodles. Toss extra flour over the noodles so they do not get sticky.
Using a large pot, fill with water and bring to a boil. Drop in the noodles and cook for 5-8 minutes until done. Drain all the water out and put the noodles into a serving bowl. Put a tablespoon of butter and using a spatula, gently coat and toss the noodles so they do not stick together.
Melt butter in a medium, non-stick saucepan over medium heat. Add minced garlic and cook for 2 minutes, add the cream cheese stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly . Thin by adding more milk if it is too thick. Serve with homemade egg noodles.