Creamy Chicken Noodle Soup

3-4 lb chicken
4 quarts water
3 tsp salt
3 chicken bouillon cubes
2 celery stalks
1/2 onion
3 large carrots, chopped
2 large celery stalks, chopped
1 1/2 tsp onion powder
/2 tsp poultry seasoning
1/2 tsp sage
1 tsp celery salt
1/4 tsp pepper or to taste egg noodles
1 (13oz) can evaporated milk
1/4 c flour

Add water, salt, celery, onion, chicken and bouillon to a large pot and bring to a boil. Reduce heat and let simmer for 1 1/2 hours. When chicken is done remove from pot to let cool, debone. You may have to strain you liquid to remove any large pieces.
Add vegetables and spices to the hot broth. Depending on the type of egg noodles you use, you may need to add them at this time. If you don't add the noodles at the same time as the vegetable, cook your vegetable until tender then add your noodles and cook 10minutes more. After noodles are cooked reduce heat so soup is no longer boiling. Add evaporated milk with flour to soup to thicken. Add chicken.