Kneophla Soup - cooking recipe

Ingredients

Soup
2 (10 1/2 ounce) cans cream of mushroom soup
2 (10 1/2 ounce) cans cream of chicken soup
1/2 cup butter
1 large onion, Chopped
8 ounces fresh mushrooms, Sliced
2 carrots, sliced
3 stalks celery, Sliced
3 potatoes, Peeled and cut into small squares
2 tablespoons chicken bouillon
2 tablespoons celery salt
2 tablespoons pepper
3 tablespoons parsley flakes
5 cups milk
Optional Garnish
1 cup bacon bits
1 cup shredded colby-monterey jack cheese (Preference)
Dough
2 -3 cups white flour
1 egg
1 teaspoon baking powder
1 teaspoon salt
1 cup water

Preparation

Put stick of butter in soup pot, and melt on medium.
Add onions and cook until translucent, adding 1 tsp of pepper.
Add potatoes, celery, carrots and mushrooms; simmer for 3 minutes.
Add milk.
Add chicken bouillon.
Add cans of soup.
Add celery salt, parsley and remainder of pepper.
Let simmer on Medium/Low.
In a separate bowl put in 2 cups white flour in a large mixing bowl.
Mix egg, baking powder, salt, and water in another small (cereal) bowl.
Pour mixture in with flour and mix with fork until you need to use your hands. Add flour as needed until the dough becomes a \"workable\" dough. (Should be slightly sticky if you stick a finger into the dough.
Cut dough with a kitchen scissors into bite-sized pieces. Place the pieces into a pot of boiling salted (tsp) water, when the pieces float strain them out and put them in the soup.
Let entire soup mixture simmer for at least a half hour.
Add bacon and shredded cheese to the top as a garnish.