This is one of those easy-peasy things to make, that can allow you to be seen as some kind of culinary guru. Very diverse. I describe these as dumpling noodles.
I made my own recipe due to trial and error of a few different soup noodle and egg noodle recipes I had tried. This one is simple. The absolute key is to roll as thin as possible.

Kama's Dumpling Noodle Recipe
-2 eggs
-1 teaspoon salt
-1/4 cup milk
-2 cups of flour (1/2 wheat works)

I use my standing mixer, but my mom used a wooden spoon and real muscle. Combine eggs, salt and milk. Then add flour. Form a large roll. Split in half to form two smaller rounds. Each of these rounds will need to be rolled as thin as possible, on a floured surface. Use a pizza cutter to slice thin noodles. These will puff up significantly when cooked. Let the noodles dry for at least 30 minutes, or as long as 2 hours. I cook these in broth or highly flavored water and serve as a noodle dish. However, dropping these right into a pot of soup to soak up that goodness would be amazing. Lots of photos below to guide you along.