Heat the oil in a medium Dutch oven or large pot over high heat. 

Brown the chicken thighs on both sides and then remove from the pot. 

Remove all but about 2 tablespoons chicken fat and add the diced veggies. Cook until translucent. 

Add the salt, pepper, and flour. Cook flour for 2-3 minutes stirring constantly. 

Add chicken broth, milk, bullion, cloves, and turmeric. Stir until combined and smooth. 

Nestle the chicken thighs back in the liquid and lay the herbs on top. You can tie the herbs together with kitchen twine if you have it to make them easier to remove later. 

Cook chicken until done, about 45 minutes.

While chicken is cooking, make the noodles. 

Combine egg, water, salt, baking powder, and 1/2 cup of flour. Gradually add in enough flour to make a soft dough, it shouldn't be sticky. 

After the dough is combined, knead for 2 minutes and then allow the dough to rest for 5 minutes. 

Roll or press (I just use my hands) the dough into an even layer about 1/8 inch thick 

Cut strips 1/4 inch thick to create noodles. I use a pizza cutter. 

Allow them to dry at room temperature (uncovered) until it's time to add them to the soup.

Remove herb bundle and chicken, shred the chicken and return to pot. 

Add noodles and simmer until the noodles are cooked, about 10 minutes (taste test to confirm doneness). 

Chicken & Noodles should be thick, not soupy so add more flour if you need too. Sprinkle with fresh or dried parsley to finish.