Creamy Chicken Noodle Soup

2 chicken, cut up water
2 celery stalks, sliced
2 onion, chopped
1/4 cup butter
2 tbsp. flour
1 tsp. Salt
1/4 tsp. Pepper
1 1/2 cups thin egg noodles
2 cup half & half

In Dutch oven, cover chicken with water. Bring to boil. Reduce heat and simmer 40 minutes or until tender. Remove chicken, reserve broth. Bone and shred chicken. Set aside. Discard bones and skin. Saute celery and onion in butter until soft. Add flour. Cook, stirring until golden brown. Add reserved broth, salt and pepper. Bring to boil. Add noodles. Cook until noodles are tender, stirring occasionally. Stir in reserved chicken and half & half.