13 cups chicken stock
 1/4 cup dry vermouth
 1/4 cup butter
 1 cup heavy cream
 
 1/2 lb. medium egg noodles
 3/4 cup flour
 1 1/4 cups water
 2 cups diced cooked chicken (use thighs only - breasts are too tough)
 Salt and pepper to taste
 Chopped parsley
 Tarragon (1-2 tsp.) optional
 Combine 1 cup of the stock, the vermouth and butter.  Bring to a boil and boil 
 rapidly until mixture is reduced to about 1/4 cup.  It should have a syrupy 
 consistency.  Stir in the cream and set aside.
 
 Meanwhile, heat remianing stock to a boil.  Add noodles and cook just
 until tender. Blend flour with water until smooth.  Stir into noodles.
 Stir until mixture boils 1 or 2 minutes.  Add cream mixture and chicken.
 Season with salt and pepper, parsley and tarragon.