Place whole chicken in a large pot, and cover it with water.

Cook for about 1 1/2 hours, or until chicken begins falling off the bones.

Cool, and remove from broth.

Debone chicken and cut into large chunks.

Strain broth and place back into pot.

Add chopped chicken, salt, and pepper.

Bring to simmer over low heat.

To make noodles, place flour, salt and eggs into mixer bowl.

Mix for about one minute, using dough hook attachment.

Turn mixer on low speed, and add heavy cream, 1 tablespoon at a time until ball of dough forms.

Shape dough into circle, and place on floured surface.

*(At this time, Peel and slice potatoes. Add potatoes to simmering broth and allow them to cook for 20 minutes while finishing up the noodles.)

Roll very thin (about 1/8 inch thickness), and slice into 1-inch or larger diamonds or squares.

Bring simmering broth mixture to low boil, slowly add noodles, one at a time so as to avoid them sticking together.

Cook for 20 minutes, over medium heat.

Chop parsley, add to Pot Pie, and serve.