Egg and Noodle Stew

1 box egg noodles or 2 cups dry homemade ones
1 teaspoon salt
3 eggs
4 tables oil
1 cup cubed gluten
4 tablespoons flour
2 cups cold water
2 teaspoons vetsin
1 cup canned or cooked dry garbanzos (optional)

Place beaten eggs in the hot oil in a skillet. Cook as for scrambling except continue cooking, stirring constantly, till the oil cooks out of the eggs and they are medium brown. They will foam and bubble on top. This gives the nice flavor. If they do not foam, add more oil. After they have browned add the gluten and cook a little longer Stir in flour and vetsin, mixing well. Add water as for gravy and till thickened. Cook noodles in 4 cups boiling water. Drain if necessary. Combine egg mixture and noodles and mix well. If garbanzos are used, add after eggs and noodles are mixed.