13 c. chicken stock

   1/4 c. dry vermouth

   1/4 c. butter

   1 c. heavy cream

   1/2 lb. (4 c.) med. egg noodles

   3/4 c. flour

   1 1/4 c. water

   2 c. diced, cooked chicken

   Salt and pepper to taste

Mix 1 cup of stock, vermouth and butter. Bring to a boil until mixture is reduced to 1/4 cup. Stir in cream, set aside.

Meanwhile, heat remaining stock to a boil. Add noodles and cook follow the package directions until tender. Blend flour with water until smooth, pour into noodles, stir until mixture boils. Last add cream mixture and chicken, season with salt and pepper.