For the flour, you can use 2 cups all purpose, or 1 cup all purpose and 1 cup whole wheat. If using wheat flour, you may need a bit more milk, And for any recipe with dough, since this is based on humidity where you are, if the dough is too dry, add more milk, if the dough is too sticky, add more flour. If weighing the flour, recommended, 2 cups all purpose flour is 256 grams or 9 ounces.

In a large mixing bowl, add the eggs, milk, and salt. and whisk together. Add 1 cup of flour and stir until mixture is smooth.

Mix in the garlic powder and remaining flour, one spoonful at a time until the mixture forms a ball and is no longer sticky.

Turn out to a lightly floured surface and knead for about 3 minutes. No worries about over kneading. Let the dough rest for a few minutes.

Roll out the dough on a floured surface as thin as you like then cut with a pizza or pasta cutter to widths you desire.

Hang to air dry or cook in boiling water for 3-5 minutes. If making thicker noodles, you may need to cook a minute or more two.

For air dried noodles, once dry, store in an air tight container in the fridge for up to a week or freeze for up to 6 months.

Use noodles in a soup, casserole, etc.