I would use store bought but with one caveat - that you are able to find ones that use actual “egg” as an ingredient - which are actually harder to find than you’d think. Don’t be fooled by the ones that just look yellow . . . .
I find that most store bought ones these days are all starch and water, no egg. They don’t hold up as well and they don’t taste right to me. There are some that use actual egg as an ingredient, these taste better and absolutely hold up better when cooked and keep the right texture. The all starch ones get mushy very quickly.
