1 (3 lb.) chicken
2 1/2 c. water
1/4 tsp. pepper
Salt
8 oz. noodles
butter
1 sm. onion, minced
1/4 c. flour
1/4 tsp. rosemary
Paprika
1/2 c. half and half cream
1 tbsp. Parmesan cheese

Place chicken breast side down in a large pot. Add water, pepper, and 2 teaspoons salt; bring to a boil. Reduce heat to low; cover pot and simmer 35 minutes. Remove chicken to large bowl; refrigerate 30 minutes.

Meanwhile, strain broth reserving 2 cups. When chicken is cool, cut into bite- size pieces, discarding bone and skin. Set chicken aside. Prepare noodles as directed on box; drain.

In large skillet over medium heat, melt 2 tablespoons butter. Add onion and cook until tender. Remove onion and melt 3 tablespoons more butter. Stir in flour, rosemary, 1 teaspoon salt, and 1/4 teaspoon paprika. Gradually add chicken broth and cool, stirring constantly until thick.

Stir in cream, chicken, noodles, and onion and cook over low heat until mixture is heated through. Sprinkle with Parmesan cheese and paprika. Serves 6.