Rinse chicken and place it in a stockpot (remove skin if desired) and cover completely with cold water. Add chicken bouillon and 1/2 teaspoon of salt. Stir well to mix. Bring to a boil, reduce heat and simmer for 15-20 minutes or until the chicken is done. Meanwhile, add 1/2 cup of water and 4 egg yolks to a small mixing bowl and beat with a fork until frothy. In a medium bowl add 3 cups of flour, 1 teaspoon of salt and one teaspoon of pepper. Stir well to mix the seasonings in with the flour. Add the flour gradually to the egg mixture, stirring to mix as you add each time. When you get a ball of dough that is fairly firm, but not crumbly, set the dough aside (if it gets crumbly add a few drops of water at a time). When the chicken is done, remove it from the stock pot to cool. Add one cup of milk to the chicken broth mixture in the stock pot. When the chicken has cooled enough to handle, debone it,cut it into bite sized pieces and set it aside. Prepare an area of the counter top to roll out the dough. I put wax paper on my counter top and then add what's left of the flour I didn't use for the dough on the wax paper. I also use some to dust my rolling pin. Keep the surface you are using to roll the dough out on and the rolling pin dusted with flour. You may need more than what's left the 3 cups you started with. Pinch off about a quarter of the dough and roll it out as thinnly as possible on the floured surface. Cut the rolled dough into strips (I use a pizza cutter for this) and place them on a plate. Bring the chicken broth mixture to a boil and continue rolling out and cutting the dough until it's all cut into strips. When the broth mixture is boiling add the noodles one or two at a time, stirring every so often and making sure they aren't sticking to the bottom of the pan. After all the noodles have been added to the broth mixture, cook them for about 15 minutes, stirring often. When the noodles are done, add the chicken, adjust the seasonings and add more milk if needed. Enjoy!