Place a whole chicken in a stock pot and add water to an inch over the chicken. Add onion and garlic skins, parsley stems and bay leaves. Bring to a boil, then lower to a simmer and cook a couple of hours until pulling on the leg, it separates from the rest of the chicken. Remove chicken from stock. Let cool.
Meanwhile, make noodles. (see "tender, buttery, egg noodles" recipe)
After chicken is cool, take all the meat and fat off the bone and set aside. Reheat stock.
While stock is heating, make a roux by melting 1 stick of butter in a small saucepan. Add 6 T of flour. Cook until golden brown. When stock comes to a boil, add the rue and stir a couple of minutes. Add the noodles and cook 7 minutes. Add the chicken back in. Season with salt and pepper to taste. Ladle over mashed potatoes and sprinkle with parsley.
For the mashed potatoes
Peel the potatoes. Cut into a 1 inch dice. Add to a pan. Cover with water. Cook until tender. Mill the potatoes through a food mill into a large bowl. Add the remaining ingredients and stir.