1 cut-up chicken
2 lg. bell peppers
2 lg. onions
3 stalks celery
Salt
Black and white pepper
1 tbsp. granulated garlic
1 (15 oz.) can tomato sauce
1 (4 oz.) can tomato paste
1 tbsp. Worcestershire sauce
1 tbsp. Tabasco sauce
1 med. can mushrooms, drained (optional)
1 (15 oz.) can early peas, drained
2 (12 oz.) pkg. noodles

Cook together chicken, bell peppers, onions, celery, salt, peppers, and garlic until celery is tender. Let sit for 2 hours. Remove skin and debone chicken. Retain all stock. To part of stock, add tomato sauce, tomato paste, Worcestershire sauce, Tabasco sauce, mushrooms (optional), peas and noodles. Cook over low heat until noodles are done. Add remaining stock as needed and adjust seasonings.