One of my favorite quick home cooked meals is egg noodles topped with mushroom gravy, mashed potatoes, and a vegetable such as broccoli or asparagus. This meal is very hearty and filling, but it easy to make. You can buy egg noodles at the store but this recipe is pretty painless, so I would give it a try!
Combine 6 eggs, 6 tablespoons of light cream or canned milks, 1 teaspoon of salt, and about 4 1/2 cups of flour. Knead or combine the dough until all the ingredients are mixed well. Divide the dough into fourths. Roll out lightly on a floured board until paper-thin. Dry for 30 minutes. Cut into strips and drop into boiling salted water until noodle is soft, but slightly firm to taste (or al dente, as the Italians say.)