Cut the beef chuck roast into cubes and brown in a little vegetable oil.
Add the soup mix, granulated garlic, black pepper, and water to the pot. Bring to a boil and reduce to a simmer. Cook until the meat shreds easily with a fork, usually 2-3 hours. Set aside until you are ready to cook the noodles.
Mix all ingredients until you form a dough.
Roll out the dough on the pastry cloth, making sure to cover the entire surface of the cloth. The dough will be approximately 1/4-inch thick.
Cover with a towel and allow to dry for 3 hours.
From here you can roll up the dough jelly roll style and slice into 1/4-inch thin long noodles. We prefer them wide and short. How you cut them is completely up to you.
Spread the cut noodles out and allow to dry for another 2 hours.
When you are ready to cook, bring the beefy broth up to a boil and add you noodles. Cook for 20-30 minutes until they are cooked through.
When the noodles are cooked, I move it to a slow cooker with a warm setting until you are ready to eat.
Serve over mashed potatoes.