1/2 chicken, cut up
Water
2 celery stalks, sliced
1/2 onion, chopped
1/4 c. butter
2 tbsp. all purpose flour
1 tsp. salt
1/4 tsp. black pepper
1 1/2 c. thin egg noodles
1/2 c. half and half

In a large saucepan cover chicken with water. Bring to a boil. Reduce heat and simmer 40 minutes or until tender. Remove chicken from bone, set aside. Reserve broth. Saute celery and onion in butter until soft. Add flour. Cook, stirring until golden brown. Add broth, salt, and black pepper. Bring to boil. Add noodles. Cook until noodles are tender, stirring occasionally. Stir in chicken and half and half.