1. Simmer chicken with onion, celery, bay leaves, salt and peppercorns in 4 cups water till tender.
2. Strain the stock and keep aside. Cut the chicken meat into neat pieces.
3. Melt 1/2 cup butter. Add chopped onions and fry till golden brown.
4. Add flour, fry for 1 minute, add chicken stock and minced garlic.
5. When the sauce is slightly thick, strain.
6. Add beaten egg yolks and cook until the eggy smell goes-do not let it boil..
7. Add 1 cup cream. Add the chicken pieces.
8. Melt 3 tbsps. Butter, add the noodles, and chopped parsley.
9. Form a ring of the noodles on a serving dish and place the chicken pieces in the centre.
10. Decorate with sprigs of parsley on the edges and sieve a little chilli powder on top.

Note:
Mushrooms can be added to the chicken if desired.
When cooking the sauce, stir it with a wooden spoon.