This first thing is to cook the chicken and create the stock.

Add the chicken, onion, celery, garlic, 2 sprigs of the rosemary and salt to 5 cups of water. Bring it all to a boil, then reduce heat and simmer until the chicken is tender and cooked through.

Lift the thighs out of the water with a slotted spoon and set aside to cool.

Bring the water back to a boil and cook the pasta in the water. It should be al dente. When you drain the pasta, keep all the vegetables  (discard the sage and rosemary) and save out 1/3 cup of the pasta water. You can freeze the rest to use later as a soup or gravy base.

Remove the skin from the chicken and set it aside. Take all the meat off the bones and chop it into bite sized pieces. Discard the bones.

Preheat the oven to 350 degrees.

Mix the chicken with the remaining ingredients (except the remaining rosemary) and the pasta water, adding salt and pepper to taste (we like lots of pepper - preferably fresh cracked).

Put the mixture into a casserole dish. Top with the parmesan, two sprigs of rosemary, and the chicken skin.

Bake for about 30 to 45 minutes - until the top is lightly browned and the chicken skin is crispy.

Discard the rosemary and serve this chicken noodle casserole hot! We like the skin so we ate it - you can discard it if you choose.