CoopMom, although this is "Poultry Management," I would like to add a sauce recipe to your noodles. We make (my son does) egg noodles the same way you do. We have a pasta machine, and it works great. Also, the egg noodles have a beautiful yellow color with the home grown eggs.

Egg Noodles with Leek, Scampis, and Cream

1 lb. deepfreeze scampis
3 stalks leek
2 cloves garlic
1 lb. fresh "CoopMom Egg Noodles"
3 tbs. olive oil
curry powder, cayennepepper, salt, and pepper
3/4 cup fish bouillon
3/4 cup cream
1 tbs. tomato purée

Thaw and peel the scampis. Cut the leek into small pieces. Chop up the garlic. Simmer the leek in the oil. Add the scampis and cook a few minutes. Add garlic, curry powder, cayennepepper, salt, pepper, bouillon, cream, and tomato purée.
Serve on "CoopMom's Egg Noodles" cooked "Al dente."