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Pennsylvania Dutch Chicken Pot Pie (with Mom)

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Pennsylvania Dutch pot pie is a stew originated by the Amish without a crust but with wide dumpling-style dough square noodles. Most commonly made with chicken, potatoes, and sometimes vegetables such as carrots or celery.
Recipe:
1 Diced onion
3-4 Diced carrots
3-4 Diced celery stocks
Sauté for 2-3 minutes
Add 1-1.5lbs of chicken
4 Cups of chicken broth
Bring to boil, reduce heat, and simmer until chicken is cooked. (About 20 min)
Remove chicken and shred
Add potatoes as desired
Bring back to simmer
Noodles:
3 eggs
2 cups of flour
1/2 cup milk
Mix
Stretch dough until thin, cut into squares
(If dough is too stiff or dry add more milk)
Add noodles to simmering pot, one at a time while stirring to keep noodles moist and prevent clumping. Cook until noodles are cooked throughout (about 20-30 min)
(If soup is too thick add water or broth)
Recipe:
1 Diced onion
3-4 Diced carrots
3-4 Diced celery stocks
Sauté for 2-3 minutes
Add 1-1.5lbs of chicken
4 Cups of chicken broth
Bring to boil, reduce heat, and simmer until chicken is cooked. (About 20 min)
Remove chicken and shred
Add potatoes as desired
Bring back to simmer
Noodles:
3 eggs
2 cups of flour
1/2 cup milk
Mix
Stretch dough until thin, cut into squares
(If dough is too stiff or dry add more milk)
Add noodles to simmering pot, one at a time while stirring to keep noodles moist and prevent clumping. Cook until noodles are cooked throughout (about 20-30 min)
(If soup is too thick add water or broth)
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