3 lbs. chicken pieces, skinned
1/3 c. butter
1/2 c. chopped onion
1/2 c. celery
1 clove garlic
6 tbsp. flour
1 can chicken broth
2 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. marjoram
1 (4 oz.) can mushrooms
1/2 c. dry white wine
1 (8 oz.) pkg. wide noodles, cooked

In hot butter, saute chicken. Remove chicken as it browns. In same fat, saute onion, celery and garlic 5 minutes. Remove from heat. Stir in flour. Gradually stir in broth. Bring to a boil. Add salt, pepper and marjoram. Simmer, covered, for 15 minutes. Add mushrooms, thinly sliced, and wine. Simmer, covered, for 30 minutes more, or until chicken is tender. Serve over hot noodles.