Chicken Noodle Soup (Kathryn Robinson)

6 chicken breasts, split
1 large onion
4 large carrots, peeled and chopped
4 celery stalks
8 oz fresh mushrooms
3/4 cup peas
3/4 cup corn
1 Tbsp parsley
1/4 cup margarine
yellow food color

  Egg Noodles:
2 cups flour
3 egg yolks
1 egg
2 tsp salt
1/4-1/2 cup water

Prepare noodles.  In a large pot boil chicken in a lot of water.  Chop onions, carrots, celery and mushrooms.  When chicken is well done, remove from pot.  Place onions, carrots and celery in pot and let cook.  Remove skin and bones from chicken.  Add noodles to cooking vegetables; let cook until tender.  Add chicken and remaining ingredients.  Cover and let simmer. 

Egg Noodles.  Beat eggs, water and salt.  Slowly add flour, beating constantly.  Remove from bowl and knead in remaining flour.  Generously flour a flat area.  Roll our dough to 1/8 inch thickness.  Roll up in jelly roll style.  Cross cut dough into strips.  Unfold and gently toss with flour.