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DOUGH:
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1. Combine flour, salt and pepper in a large bowl.
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2. Blend broth, eggs and milk; add to flour mixture, beating until bubbles form, about 2 minutes.
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SPATZLES:
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1. Force dough through large-holed colander, or place small amounts of dough on edged plate and tilt plate, cutting off strands of dough into boiling salted water to which a small amount of oil has been added to prevent spatzles from sticking together.
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2. Cook gently 5 minutes, or until spatzles float.
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3. Rinse in cold water; drain.
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4. Brown spatzles in butter in skillet; sprinkle with bread crumbs.
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NOTE:
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1. They are called noodles, but spatzles are really like tiny dumplings. They can also be made with spinach or ham. Sometimes they are served with sauteed mushrooms or shredded Swiss cheese.
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