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I was always fond of the floppy Pennsylvania Dutch style
egg noodles (which also came without egg in the recipe).
My mom used to serve these tossed with a little butter and
caraway seeds, or with chicken in a creamy sauce, or with
sauerbraten, and when I grew up, so did I. I've been going
through all the vendor sites that offer noodles, but I haven't
seen any of this style of noodle, only Italian style noodles.

Egg noodles are cooked until floppy, not al dente, and are
flat, fairly wide (1/4 to 3/4 inch, usually), and several different
lengths. Some of the wider ones have curly looking edges,
and are short, maybe 1-2 inches long; these are the ones
that are especially good tossed with kummel (caraway).

If anybody knows where these are available, please let me
know, and I will of course summarize to the list. If you know
of an Italian style noodle that would fill the bill, please tell
me what its name is, and I'll try it; I'm not familiar with the
names for many of the Italian pasta types. I can just tell the
spaghetti from the lasagna (which is too wide and way too
thick, by the way).

If you have a recipe for such a noodle, please share it; I
miss these enough to try making them! (I was glad to see
the spaetzle recipe the other day; that would do the trick in
some of my recipes. Thanks!)

Good luck and good health!
Bobbi in Baltimore