1/2 chicken, cut up
Water
2 celery stalks, sliced
1/2 onion, chopped
1/4 c. butter
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. thin egg noodles
1/2 c. Half & Half

In large pot cover chicken with water. Bring to boil. Reduce heat. Simmer 40 minutes or until chicken is tender. Remove chicken. Reserve broth. Bone and shred chicken. Set aside. Saute celery and onion in butter until soft. Add flour. Cook stirring until golden brown. Add reserved broth, salt and pepper. Bring to boil. Add noodles. Cook until noodles are tender, stirring occasionally. Stir in reserved chicken and Half & Half.