½ pound bacon or smoked sausage, diced
1 large onion, diced
32 ounces chicken stock
1 can (12 ounces) evaporated milk
3 pounds potatoes, peeled and diced
½ cup butter
1 cup milk
1 tablespoon water
For the noodles: Beat the eggs and water together in mixing bowl. Add flour a little at a time until firm dough is formed. Flour your counter top and roll dough out to ¼-inch thickness. Cut into 2-inch strips and then cut across those strips to make noodles of desired width. Toss noodles with some flour and let rest for 20-30 minutes.
For the soup: Brown bacon or sausage and onion in large stockpot until onions are tender, about 8 minutes. Pour in 6 cups of water and chicken stock. Add potatoes, evaporated milk, butter and milk.
Simmer for 30 minutes or until potatoes are fork tender. Drop in egg noodles and simmer 15 minutes more.
Serves eight to 10.
Cook's notes: If desired, add other diced root vegetables, such as carrots or turnips, when you add the potatoes. If you prefer a thicker soup, stir in a few tablespoons of instant potatoes before you add the noodles.