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1
Preheat oven to 375u00b0F.
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2
Spray a 2-quart casserole with non stick cooking spray & set aside.
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3
Place a large pot on the stove with 4 quarts of water.
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4
Bring to a boil, adding salt if you'd like.
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5
Prepare noodles by mixing the flour, salt& eggs until a stiff dough forms, adding additional flour a tbsp at a time if too sticky.
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6
Divide dough into 6 smaller balls.
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7
Roll each ball between your hands until you have a 'thinner than a pencil' thickness.
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8
Break off pieces into 1 to 1-1/2 inch lengths.
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9
When all the noodles are prepared, place into the boiling water at once.
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10
Cook the noodles at medium high heat for approx 20 minutes; drain.
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11
Meanwhile, over medium heat, in a saucepan, combine 2 cups of the milk, and bouillon.
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12
Combine remaining 1/2 cup of milk with the flour.
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13
Mix until flour has dissolved, then immediately add it to the saucepan.
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14
Stirring constantly, cook until mixture thickens to an Elmer's Glue consistency.
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15
Add as much or as little pepper as you like, stir well.
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16
In a large bowl, combine the drained noodles, milk mixture and all remaining ingredients (except the cheeses).
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17
Stir until evenly blended.
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18
Spoon mixture into the prepared casserole dish and top with cheeses.
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19
Bake 25 to 35 minutes, or until hot and bubbly.
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20
Allow to stand 5 minutes before serving.
