Chicken and Noodle Casserole from New York Times Menu Cookbook by Craig Claiborne

Ingredients

• Freshly ground black pepper
• 8 ounces noodles
• 1 tablespoon finely chopped parsley
• ½ teaspoon dried tarragon
• ¼ cup heavy cream
• Grated Parmesan cheese
• 1 celery rib with leaves
• 1 frying chicken (3 pounds)
• Salt
• 1 carrot, scraped and halved
• 1 onion, finely chopped
• 6 tablespoons butter
• 3 firm ripe large tomatoes, peeled and coarsely chopped
• 1 garlic clove, finely minced