Chicken and Noodles

3 1/2 pounds chicken
2 quarts water
2 teaspoons salt
3 large carrots, sliced
2 large stalks of celery, sliced
1 medium onion, sliced
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1/4 teaspoon sage
1 teaspoon celery salt
1 Tablespoon dried parsley
8 oz noodles
3/4 cup butter
3/4 cup flour
1 can evaporated milk

In a large kettle, combine chicken, water and salt. Bring to a boil and reduce heat to low. Cover and cook until tender, about 1 1/2 fours. While cooking, prepare noodles and vegetables. Combine milk and flour for thickening. Remove cooked chicken and cool. Bone and set aside, leaving chicken in bite-size pieces. In the hot liquid, add vegetables, seasonings and parsley. Cook until vegetables are almost tender, about 12 minutes. Drop in noodles. Cook until done, 8 - 10 minutes. Add butter. Reduce heat until no longer boiling. Add flour and milk mixture. Increase heat to boiling, stirring constantly. Add chicken and heat through and serve.