Chicken Tarragon with Noodles

Directions

1. In Dutch oven over high heat, heat broth, salt, tarragon, bay leaves and pepper to boiling. Add chicken. Reduce heat; simmer, covered, for 30 minutes.
2. Add vegetables; cook, covered, 30 minutes longer or until chicken and vegetables are fork tender. Remove meat and vegetables to warm platter; strain and reserve one cup pan liquid.
3. In medium bowl, with fork, mix flour, light cream and egg yolk until smooth. To same Dutch oven, over medium-high heat, add reserved pan liquid and wine; gradually pour in cream mixture, stirring constantly, until smooth and thickened. Serve over chicken, vegetables and cooked noodles.