1 stewing chicken -- --(4-5 lb)

3 cups water

1 each stalk celery

1 slice onion

1 1/2 tablespoons salt

2 tablespoons vegetable oil

1 clove garlic -- minced

3 1/2 cups tomatoes (canned)

8 each stuffed olives

1 can mushrooms (3 oz) -- sliced

1/2 cup green pepper -- cut in strips

1/8 teaspoon pepper

1/4 teaspoon basil

1 pound wide noodles

Wash chicken and place in large deep kettle with water, celery, onion = slice and 3/4 teaspoon salt. Cover tightly and simmer 3 to 4 hours until = tender. Cool. Remove meat and cut in large serving pieces; reserve = broth. Heat vegetable oil in large skillet; saute chopped onion and = garlic until soft. Add tomatoes, olives, mushrooms, green pepper, 1/4 = teaspoon salt, pepper and basil. Continue cooking over low heat 20 = minutes. Skim fat from chicken broth; measure broth and add enough water = to make 5 cups; pour into large saucepan. Bring to a boil; add remaining = 2 1/2 teaspoons salt, and noodles. Bring to a boil; cook 10 to 15 = minutes or until tender. Drain; place in shallow 2 quart baking dish. = Heat oven to 350. Arrange chicken on noodles; pour sauce over all. Bake = 20 minutes. Makes 8 servings.