Title: Chicken and noodles
 Categories: Poultry
      Yield: 8 Servings
 
      1    4-lb chicken
           Water
      2 ts Salt
           Pepper to taste
      1 ts Parsley flakes
      1 ts Onion flakes
           Noodles

  Place chicken in a large pot or dutch oven.  (You can cut up the chicken if it fits better.) Add
  water to cover.  Add seasonings.  (I put the parsley and onion flakes
  in a coffeemaker filter, tie it closed, and throw it in, because my
  family thinks they don't like these. When the chicken's tender, I
  discard the bag.) Bring the water to a boil, turn down heat to the
  point that the water will barely boil with the lid on loosely. Cook 1
  1/2 or 2 hours, until chicken is fork tender. Add water during this
  time if too much of the chicken becomes uncovered. Remove chicken
  from broth, let cook till you can handle it, then skin the chicken
  and tear off the meat. Taste broth and adjust seasoning, then bring
  broth back to a rolling boil and add egg noodles. Every basic
  cookbook has a recipe for these if you want to make them from scratch
  or I'll e-mail you mine if you want, but in the frozen food section
  of the grocery store, there are bags of frozen egg noodles that are
  wonderful. You just throw them in still frozen. Add enough noodles to
  almost fill the water space. Don't pack them in, but noodles don't
  get 2 or 3 times as big when cooked like rice and pasta does. I
  consider that I've filled the water 2/3 full. Boil for about 5
  minutes, then turn the heat back down so noodles simmer more than
  boil. The secret to really good noodles is to cook them alot longer
  than directions usually say. I usually cook from-scratch noodles or
  the frozen ones about 45 minutes to 1 hour. (Even dry bagged noodles
  from the shelf are pretty good if you cook them about 40 minutes
  instead of the 6-8 min. the package says.) Add the torn chicken meat
  back into the broth for the last 15 minutes to heat through.