Put the flour on the countertop, make a well in the center and put the egg in it. Sprinkle the salt over it and spread half of the drained and squeezed sauerkraut around the flour. Knead everything together. If the dough is still too sticky, add a little more flour.
In a high non-stick pan, fry the bacon and diced onion briefly.
Always pluck a little of the finished dough and knead finger-thick noodles out of it. Fry all the noodles in the pan with the bacon and onions, then add the other half of the sauerkraut and fry.
Add half a cup of water with the broth, fry over medium heat for about 10 minutes (with a lid). Then turn and add the remaining half cup of water and fry for another 20 min. while turning several times (possibly add some more water if it evaporates).
