Chicken Noodle Soup

Ingredients:

1. * 1 tablespoon dried rosemary, crushed
2. * 2 teaspoons garlic powder
3. * 2 teaspoons pepper
4. * 2 teaspoons seasoned salt
5. * 2 broiler/fryer chickens (3 to 3-1/2 pounds each)
6. * 5 cups chicken broth
7. * 2-1/4 cups sliced fresh mushrooms
8. * 1/2 cup chopped celery
9. * 1/2 cup sliced carrots
10. * 1/2 cup chopped onion
11. * 1/4 teaspoon pepper
12. * NOODLES:
13. * 2-1/4 cups all-purpose flour
14. * 1 teaspoon salt
15. * 2 eggs
16. * 1 can (5 ounces) evaporated milk
17. * 1 tablespoon , Olive Oil

Method:
Combine the first four ingredients; rub over chickens. Place in an ungreased 13-in. x 9-in. baking pan. Cover and bake at 350° for 1-1/4 hours or until a meat thermometer reads 180°. Drain and reserve drippings. Skim fat. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces. Cover and refrigerate chicken.
In a Dutch oven or soup kettle, bring chicken broth and reserved drippings to a boil. Add the mushrooms, celery, carrots, onion and pepper; simmer for 30 minutes or until vegetables are tender.
In a large bowl, combine flour and salt. Make a well in the center. Beat egg and milk; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Divide into thirds. Roll out each portion to 1/8-in. thickness; cut to desired width.
Freeze two portions to use at another time. Bring soup to a boil. Add one portion of noodles; cook for 7-9 minutes or until noodles are almost tender. Add chicken; heat through.