1 chicken, cut in serving pieces
2 tbsp. butter
1 clove garlic, minced
1/4 c. dry sherry
1 tsp. salt
Pepper
1 (8 oz.) egg noodles, prepared
1 tbsp. salad oil
1/2 lb. mushrooms, sliced
1 jar (16 oz.) white onions
1 chicken bouillon cube
1/2 tsp. rosemary
2 tbsp. flour
1 tbsp. salt

In large skillet, brown chicken on all sides in salad oil. Remove chicken, drain off fat. Melt butter in same skillet, saute mushroom and garlic until browned. Remove from heat. Drain onions, set aside.

Measure onion liquid and add water to make 3/4 cup. Add to mushrooms with sherry and bouillon cube, heat, stirring constantly, until cube dissolves. Return chicken to skillet.

Mix together, flour and 1/4 cup water to make a smooth paste. Stir into pan liquid. Cook over medium heat stirring constantly, until mixture thickens and boils. Add onions and chicken, heat.