Cream butter to a fluff. Separate eggs. Add yolks to butter one at a time, beating constantly. Beat egg whites until stiff but not dry. Add to butter and yolks. Lightly fold in the flour. Pour into boiling soup and cover. This will form a solid mass on top of soup. After 2 minutes, turn and cover; and they are ready. To serve, break noodles with spoon.
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