Add the water to a medium sized stockpot over medium-high heat.

Add 2 tablespoons butter and the chicken. Cover and bring to a boil for about and bring to a boil. Cook for about 30 to 45 minutes or until the chicken is fork tender.

Remove the chicken to cool and reserve the broth. When cool enough to handle, shred or chop the chicken into bite-sized pieces.

Stir the chicken back into the pot with the water. Add the chicken broth, onion, celery, carrots, garlic, sage and poultry seasonings, and remaining 2 tablespoons of butter. Bring to a boil for about 15 to 20 minutes or until the carrots are tender.

Meanwhile, make the noodles. In a mixing bowl combine the flour, salt and poultry seasoning. Cut in the butter with a fork until crumbly.

Stir in the milk and egg. Lightly work the dough with your hands until it forms a soft ball. You may need to add a little more milk or flour to achieve the desired consistency.

Cover and let set for 5 minutes.

Roll the dough out onto a floured surface to about ⅛ - inch thick (or your desired thickness). Cut the noodles into strips. Separate and let rest about 15 minutes to allow the noodles to dry out a bit which will help them keep their shape when cooking.

Stir the noodles into the pot and reduce the heat to medium-low. Let simmer for about 15 to 20 minutes or until the noodles are tender. Be careful not to under cook the noodles or they will be gummy.