3 chicken breasts
1/2 tsp. sage
15 oz. noodles
1 can mushroom soup
1/2 c. bread or cracker crumbs
1 onion, cut up
Salt, if desired

Cover chicken with water, add onion and sage. Cook until tender. Remove chicken and strain broth. Cook noodles in broth until tender, remove skin and bones from chicken, cut in small pieces. Put a layer of noodles in casserole, then layer of chicken, cover with spoons of soup, until all used. Put a little water in remaining soup and pour rest over casserole. Top it with crumbs and dot with butter. Bake at 350 degrees until bubbly and brown on top. Any other parts of chicken may be used.