2-3 turkey wings
1/2 tsp. poultry seasoning or sage
3 small potatoes, peeled & cubed
1 (15 oz.) can peas, drained
1 (12 oz.) bag Dutch egg noodles
1 large onion, chopped
salt & pepper, to taste
1/2 lb. carrots, peeled & sliced
1/2 cup flour diluted with 1 cup water

Bring 2-quarts water to a boil with salt and pepper. Lower to a simmer to add wings, sage or seasoning and carrots. Cover for 1 hour. Stir occasionally. Add potatoes. Simmer for another hour while covered.

Remove wings from broth. Peel off skin from wings and discard the skin. Chop the meat and put on the side. Add the flour to the 1 cup of water and stir until dissolved and smooth. Add to broth. Simmer over low heat until blended in thoroughly. Add turkey and can of peas to broth.

Make egg noodles in a separate pot al denté. Add to soup and serve with hot, buttered biscuits.