Chicken Tetrazzini - cooking recipe

Ingredients

1 (4 to 6 lb.) stewing chicken
1/2 c. diced onion
3 Tbsp. all-purpose flour
1 c. sliced mushroom stems and pieces
1/4 c. half and half cream
1/4 c. grated Parmesan cheese
1/2 c. celery, diced
1 tsp. salt
dash of cayenne pepper
1 egg, beaten lemon yellow
1 (8 oz.) pkg. fine egg noodles

Preparation

Cut the chicken into serving-size pieces and place in a kettle with the celery.
Add just enough water to barely cover the meat, cook, covered for 1 to 1 1/2 hours, or until a fork will pierce the thickest part of the breast.
Drain off and strain the broth and place it in the refrigerator so that the fat will solidify and can be skimmed off.