Egg noodles with "serve & save" chicken maren

Yield: 4 Servings F

Ingredients:

2 Chickens broiler-fryer
16 Onions small parboiled
1 Garlic clove minced
1 cn Tomatoes undrained(19oz)
3 qt Water boiling
1/2 ts Thyme leaves Pepper
1/2 c Butter
1/2 lb Mushrooms sliced
1 cn Chicken broth(12.5oz)
2 tb Parsley chopped
8 oz Egg noodles medium
1. Season 1 cup flour with thyme

Instructions:

1 teaspoon salt and 1/4 teaspoon pepper; coat chicken. 2. Brown chicken in butter in a large skillet. 3. Remove chicken; set aside. Add onions mushrooms and garlic to skillet; saute 5 minutes. 4. Gradually blend chicken broth with 2 tablespoons flour. 5. Stir broth mixture into skillet with tomatoes parsley and salt and pepper to taste; boil 1 minute stirring constantly. 6. Arrange chicken vegetables and sauce in a covered roasting pan; bake in preheated 375'F. oven 30 minutes or until chicken is fork-tender. 7. Meanwhile add 1 tablespoon salt to rapidly boiling water; gradually add noodles so that water continues to boil. 8. Cook noodles uncovered stirring occasionally until tender; drain in colander. 9. To serve arrange half of chicken vegetables and sauce on noodles. 10. To save the other half: ....a. Cool quickly the remaining half of chicken vegetables and sauce; freeze in freezer container. ....b. When ready to serve defrost and place in casserole; heat covered in preheated 375'F. oven 45 to 60 minutes or until bubbling. ....c. Serve over 8 ounces medium egg noodles cooked according to directions given above.