In a large bowl combine the flour & the salt. Make a hole in the flour, like the center of a volcano. Crack the eggs into the hole. Now use a fork to mash the eggs and flour together making a coarse and crumbly mixture. Add water. Mix again until you have a nice, stiff dough. Knead the dough for a few minutes to get it nice & smooth. You may need to dust it with flour to keep the dough from sticking to your hands. When you are satisfied with your ball of noodle dough, cover it with a tea towel and let it rest for 5 minutes. This is to relax the gluten in the dough, making it easier to roll out.
After the dough has rested, laying it on a pastry cloth or waxed paper. Using a rolling pin, roll it out to thinner than a pie crust. After getting the dough as thin as your patience and arm muscles suggest. Let it rest again to let it dry slightly if you have the time. It is easier to cut after letting it rest for about 2 hours, but I always cut it right away with a pizza cutter. Use your best judgement in that regard. However you do it, make squares or rectangles about 1/4 inch wide. Remember they will swell up as they cook, so make them smaller than you think you should.
To cook the noodles, drop them in boiling water or bouillon from cubes. If some meat is in with the broth, so much the better. Simmer for 20-30 minutes, or until the noodles are tender enough for eating. If you want to make these ahead put in the freezer for about an hour (flash freeze) and then put them into a freezer bag back into the freezer until you're ready to use them. I like to boil them in the broth and then make the broth into gravy & serve them that way.