Anette Holmes from Germany recommends King Arthur AP flour as one that feels close to a German flour.
Noodles were a skill for a Hausfrau in Germany and I recommend learning how to make them. One of the keys is to roll them out really fine, so when you hold it up to the light you could see through it.

Measure out the flour on the counter top or on a large board. In Germany Hausfraus would have a nudelbrett (noodle board) designated for this task. Crack the eggs into the center of the flour. I then filled half an egg shell of water per egg like recipes taught in the old days. Also add a pinch of salt if desired. This old recipe says a few drops of vinegar. I am not sure what this does.

Here I am working the flour into the eggs and water.It may seem like there is too much flour. Just keep working the dough and give your hands and fingers some exersize .

Cut a small slab from the ball of dough and roll it out
The width of the sheet should be the size of noodle you want. In this case it is about 5 inches. Roll it out so thin that you can see light through it when you pick it up. Now sprinkle a little flour on top. This will keep the dough from sticking when you roll it up to cut the noodles.

Now to get a nice even noodle roll the sheet up loosely.

Cut the roll into a little under 1 inch slices .

Unravel the noodles with your fingers

Place the noodles in a bowl and toss them with a little flour to keep from sticking. Then cut a small slab and roll out another sheet and repeat the steps till the noodles are all made.

Add the noodles to the boiling water and simmer for 15 minutes.

Then drain and rinse the noodles in a strainer with cold water, while gently tossing to get all the noodles till cool.

Noodles are ready for your use in a casserole, soup or just a side dish.