1 frying chicken, about 3 lb.
1 tsp. salt
1/4 tsp. pepper
2 tbsp. olive oil
2 1/2 c. chicken broth
1 (8 oz.) can tomato sauce
1 med. onion, thinly sliced
1/4 tsp. dried savory
1/8 tsp. sugar
4 c. uncooked med. egg noodles
Grated Parmesan cheese

Cut chicken into serving pieces. Sprinkle with salt and pepper. Heat oil in 5 quart Dutch oven over medium heat; add chicken, skin side down. Cook until chicken is golden, 7-8 minutes. Turn chicken over; add broth, tomato sauce, onion, savory and sugar.

Cook until broth boils. Reduce heat; cover and cook, stirring occasionally, 30 minutes. Stir noodles into chicken mixture; cook over medium heat until boiling. Cover and cook about 10 minutes longer or until noodles are done. Arrange on serving platter and sprinkle cheese over all.