Beat yolks and whole egg.
Add milk, flour and 1 teaspoon salt.
Mix until it's a stiff glob.
Divide in half and roll on flour board until a 20" circle, paper thin.
Slice into 1/8" strips and let dry.
Stack strips with flour between layers so they don't stick and store in freezer until ready to use.
Cut up chicken.
Place in 3 quarts water with onion, bay leaves, 1 teaspoon salt and pepper.
Bring to boil and simmer 2 hours.
Bone chicken and set meat aside.
Add chicken bouillon cubes, salt and pepper to taste and boil.
Remove excess flour from noodles and add to boiling broth, stirring constantly, until noodles are tender (15 - 20 minutes).
Add chicken meat before serving.