1 whole chicken
1 tbsp. salt
1 tsp. poultry seasoning
1 egg, beaten
1 tbsp. water
1 tsp. dry mustard
1 1/2 tsp. seasoning salt
Dash of pepper
1 tsp. parsley flakes
2 c. potato flakes
1/4 c. butter
Noodles

Boil chicken in enough water to cover it. Add salt and poultry seasoning. Boil until done. Cool. Save liquid. Remove fat from liquid. Boil noodles in chicken liquid until done. Pull chicken from bones and cut into smaller pieces. Dip in egg then potato flakes. Coat generously. Fry in butter until crispy and golden. Serve with noodles and cheese sauce.

CHEESE SAUCE: 1/2 to 3/4 cup broth, 1/2 cup milk and 1 cup or more cheese. Heat and thicken with cornstarch.