Place the meat, halved onion, bay leaves, salt, and black pepper into a large pot, cover with water, and simmer gently for two to three hours until the meat becomes soft and yielding.

Mix the flour, egg, water, and a pinch of salt into a smooth dough; cover and let it rest for twenty minutes.

Roll the dough into thin sheets and cut into wide strips or large squares, dusting lightly with flour so they do not stick.

Remove the cooked meat from the broth and slice it into generous pieces, skimming the broth to keep it clear.

In a small pan, simmer the sliced onions in a ladle or two of the hot broth until they soften and turn translucent.

Cook the noodles in the reserved broth for a few minutes until tender, then drain.

To serve, arrange the noodles on a platter, place the meat on top, and spoon the onion broth over everything.

Present the dish family-style, honouring tradition by offering the best cuts to elders first.