In a bowl, combine egg, salt, milk, and mix it all together.

Add 1 1/2 cups of all-purpose flour to incorporate the wet and dry ingredients, then mix to create a rough, sticky dough.

Slowly add the 1/2 cup while kneading for 10 minutes until smooth, elastic, and springs back when pressed.

Let it rest for another 10 minutes.

Dust some flour on your working space, and roll the egg noodles until .5-1cm thin.

Use a mold or pizza cutter to cut it into 3-inch little egg noodles.

Clean the chicken by removing the fat and patting it dry.

Season it with salt, pepper, and Italian seasoning, then pan fry for 3-4 minutes on each side.

After frying, set aside the pan but do not wash it.

Shred or chop the chicken into small pieces and set aside.

Chop the onion, carrots, and celery into small cubes, and set aside.

In the same pan where the chicken was cooked, saute the onion, carrots, and celery.

Once a bit browned, add garlic, rosemary, bay leaf, and chicken stock, then bring it to a boil.

Place the chopped chicken into the boiling soup, then let it boil for a couple more minutes.

Remove the rosemary and the bay leaf, add the egg noodles, and let it boil for 3-4 minutes until the noodles have floated on top.

Taste and adjust it with salt, pepper, and/or chicken bouillon as needed.