Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  13      cups          chicken stock
     1/4  cup           dry vermouth
     1/4  cup           butter
   1      cup           heavy cream
     1/2  pound         medium egg noodles -- (about 4 cups)
     3/4  cup           flour
   1 1/4  cups          water
   2      cups          diced cooked chicken
                        salt and pepper to taste
                        chopped parsley

Preparation:

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 remaining 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. Heat to serving temperature. Garnish with chopped parsley.