1 (2 1/2 to 3 lb.) chicken
1 env. Lipton chicken noodle mix
1 1/2 c. boiling water
1/2 c. flour
1 tsp. salt
1/8 tsp. pepper
1/2 c. butter
1/4 c. minced onion
1 (4 oz.) can sliced mushrooms
2 tbsp. flour
1 c. milk

Stir soup mix into boiling water. Simmer 7 minutes. Strain and reserve broth; place noodles in large dish. Combine 1/2 cup flour, salt, and pepper. Brown chicken in frying pan. First coated with the flour, salt and pepper. Saute in skillet, the onions and butter and mushrooms, about 5 minutes. Blend in 2 tablespoons flour, soup stock and milk. Simmer and stir until thickened. Pour over chicken; bake for 1 hour at 325 degrees.