Begin by preparing the pasta dough. In a large bowl, combine 2 cups of all-purpose flour, a pinch of salt, and 3 large eggs. Mix the ingredients until a dough starts to form. Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.

While the dough rests, prepare the sauce. Cut the chicken breast and beef sirloin into small bite-sized pieces. Season them with salt and pepper.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces and cook until they are browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add another tablespoon of olive oil and then the beef pieces. Cook until browned but still slightly pink inside, about 3-5 minutes. Remove and set aside with the chicken.

In the skillet, melt 2 tablespoons of butter. Slowly add 1 cup of milk while stirring continuously until the mixture begins to thicken into a creamy sauce. Season with salt and pepper to taste. Return the chicken and beef to the skillet, stirring to combine well with the sauce. Let it simmer on low heat while you prepare the pasta.

Unwrap the pasta dough and roll it out on a floured surface to your desired thickness (about 1/8 inch for fettuccine). Cut the dough into 1/4 inch wide strips to form fettuccine noodles.

Bring a large pot of salted water to a boil. Add the fresh pasta and cook for about 2-4 minutes until al dente. Fresh pasta cooks much quicker than dried pasta, so watch it closely.

Drain the pasta and add it to the skillet with the creamy chicken and beef sauce. Toss everything together to ensure the pasta is well coated with the sauce.

Serve the pasta hot, optionally garnished with freshly grated Parmesan cheese or fresh herbs.