Step 1

Season the chicken with salt and pepper.

Step 2

Melt the butter in a pot or Dutch oven over medium heat and add the chicken, cooking until golden brown on each side, about 5 minutes. Remove from the pot.

Step 3

Add the carrots, celery, and onions into the same pot, and sautée until very soft, about 10 minutes.

Step 4

Stir in the garlic, and deglaze the pan with white wine. Add the chicken broth and rosemary.

Step 5

Carefully add the chicken back to the pot, and bring to a boil. Once boiling, add the egg noodles.

Step 6

Cook until chicken is tender and egg noodles are very soft, about 15 minutes. Remove the chicken from the pot, and shred using two forks.

Step 7

Return the pulled chicken to the pot, add the sage, and combine. Season to taste with salt and pepper.