1 (2 1/2 lb.) frying chicken, cut up
1 c. flour
1/2 c. butter
1 sm. onion, finely chopped
2 tbsp. chopped bell pepper
1 tbsp. finely chopped celery
1 (10 1/2 oz.) can chicken broth
1 (4 oz.) can chopped mushrooms
1 (2 oz.) jar pimento, chopped
Salt and pepper to taste
1 tsp. paprika
1 (12 oz.) pkg. egg noodles, cooked

Roll the chicken pieces in the flour to coat them. In a large skillet, melt the butter over medium heat. Add the chicken and fry it until it is golden brown. Transfer the chicken to a plate. To the skillet, add the onion, bell pepper, and celery; saute until tender. Add the chicken pieces, chicken broth, mushrooms, pimento, salt, pepper, and paprika. Cook the mixture for 45 minutes or until the chicken is fork tender. Serve the chicken and gravy over the noodles. Serves 6.