1 medium Stewing Chicken
1/2 c. Butter
2 Green Peppers
1/2 lb. Mushrooms
4 small Onion, chopped
1/2 clove of Garlic, chopped
3 1/2 c. canned Tomatoes, including liquid
1/4 c. Sherry Wine
1/2 lb. Egg Noodles
2 tsp. Salt
1/2 tsp. Pepper

Cut chicken into segments and brown in butter. Remove chicken and brown mushrooms, onion, green pepper and garlic in same pan. In a large sauce pan pour tomatoes and all other ingredients except chicken and noodles. Bring to a boil. Then add chicken and wine. Cover and simmer for 30 minutes. Cook noodles and drain. Toss noodles with sauce and arrange around chicken to serve.