Creamy Chicken Noodle Soup (Marie Peterson)

1 (3 1/2 lb) chicken
2 qt water
2 tsp salt
3 large carrots
2 large celery stalks
1 medium onion
1/4 tsp pepper
1/4 tsp poultry seasoning (heaping)
1/4 tsp sage
1 tsp celery salt
1 Tbsp chopped parsley
3/4 cup butter or marg. 
3/4 cup flour
1 (13 oz) can evaporated milk
1 (8 oz) pkg noodles

Cook chicen in water with salt.  Remove chicken from liquid; cook vegetables 10 minutes.  Add seasoning to broth and cook noodles 4 minutes.  Add butter, flour and evaporated milk and thicken.  Put chicken in.  Serves 6-8.