Grandma's Noodle Gravy

This is my grandma's recipe for her famous noodle gravy! We have it for Thanksgiving and Christmas. Everyone lathers it on their turkey and mashed potatoes and it's the best part of the holiday dinner! After Thanksgiving 2003 I called my grandma (while the Thanksgiving preparation of noodle gravy was fresh in her head) to get detailed directions for her noodle gravy. I've made it a few times since then and it's spot on every time! Since we have multiple families to visit I don't always get to go to my grandma's, so I bring this gravy to whatever dinner we're going to! The best part is that this gravy can be prepared without a turkey! Just cook up a couple chicken legs or thighs to get a little drippings, then use a couple cans of chicken broth!

Ingredients
De-greased turkey or chicken pan drippings, supplement canned chicken broth if you don’t have enough drippings (you need around 6 cups total. I used 1 cup of drippings and 4 cans of chicken broth)
1/2 cup diced turkey or chicken meat
1 can cream of chicken soup
3-4 tablespoons of flour
2 diced hard boiled eggs, minced
Homemade egg noodles
2 cups flour
3 egg yokes
1 egg (yoke and white)
1/2 cup water
1/2 teaspoon salt

Directions
The day before, bake some chicken legs and/or thighs for dinner. Save the chicken drippings and the meat of one leg/thigh. Keep the drippings and meat in your fridge over night so you can scrape the fat off in the morning (throw away the fat that gathers at the top).
The day of, warm the drippings, meat and canned chicken broth in a large pot over medium low heat. You'll want around 6 cups of liquid total.
While the liquid warms on the stove, prepare the noodles. Put flour and salt in a mixing bowl, make a well in your flour and add the 3 egg yokes and 1 egg.
Drizzle in the 1/2 cup of cool water. Start stirring with a spoon but once the dry ingredients are sufficiently moistened I press it by hand.
Keep pressing the dough until you can get it to hold in a ball (you may need to drizzle in an additional 1/4 cup water).
Once you have the dough formed into a ball you will cut it into quarters. Sprinkle flour on your counter (or a cutting board) and roll a quarter of the dough out with a rolling pin. As you flip and roll the dough sprinkle more flour on it. You don’t ever want sticky dough; it needs to be dry and dusted with flour. When it is thin, use a pizza cutter to cut small noodles.
When all the noodles are cut and ready, add them to the chicken broth and chicken bits. Turn the heat up to medium and let the noodles cook for 15 minutes, stirring every couple of minutes. After 15 minutes spoon out around 1 cup of broth and whisk in 3-4 tablespoons of flour, then pour the broth/flour mixture back into the pot (this will help thicken the gravy). Add the cream of chicken soup and minced hard boiled eggs to the gravy. Let the gravy cook another 5-10 minutes and it's done! You can serve immediately OR you can hold the gravy for a couple hours by pouring the gravy into a crock-pot and keeping the crock-pot on the warm setting (this is what I do since I take the gravy to our family dinners.