If you have some flour, a few eggs, an afternoon and a pasta machine, you can make these silky, decadent egg noodles. The thing I like best about making any kind of pasta/noodles is that noodles have been made this very same way, in every culture under the sun, since the beginning of time. Or since the first person ground grain into flour. The act of beating eggs into a well of flour with a fork makes me feel connected to my mother, and my grandmothers, and my great grandmothers back in Sicily. But it also makes me feel connected to every woman who has ever made any noodle from scratch: lo mein, ramen, pad thai, udon, etc. It makes me feel connected to something ancient and pure and good, and then I feel good about bringing it into today and keeping something so good alive. And now I feel good about sharing it with all of you. Pasta making is some good, cheap therapy, my friends.
These egg noodles are just the thing to support your beef stroganoff. The uses for egg noodles are endless, but when they are homemade, they will disappear before before you have a chance to re-envision them under your next dish.