1 (5 to 6 lb.) stewing chicken
1 c. liquid (chicken broth, diluted, cream of chicken soup)
1 sm. onion, sliced
1 stalk celery, thinly sliced
1 tbsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
1/3 c. water (cold)
3 tbsp. flour
1 bag egg noodles

In skillet over medium high heat, heat chicken and remaining ingredients except water and flour to boiling.

Reduce heat to low, cover skillet and simmer 2 1/2 hours or until chicken is fork tender. With slotted spoon, remove chicken pieces to warm platter, keep chicken pieces warm.

Thicken liquid with flour and water mixture over medium heat stirring constantly until thick. Pour mixture over chicken. Serve with egg noodles.