1/3 c. flour
1/4 tsp. salt
1 - 1 1/2 tsp. oregano leaf
3 - 3 1/2 lbs. chicken parts
1/4 c. butter
1 can cream of mushroom soup
1 soup can water
10 oz. noodles

Combine flour, salt and oregano in paper bag, add chicken a few pieces at a time and shake until well coated. Brown chicken in butter, transfer pieces to shallow baking dish (9"x13"). Blend any remaining flour mixture into drippings, stir in soup then water. Heat, stirring until smooth, pour sauce over chicken. Bake, uncovered at 350 degrees about 1 hour until chicken is tender; baste with sauce once or twice. Meanwhile, cook noodles as directed; drain. To serve combine noodles with chicken.