Season with salt and pepper two large chicken thighs and roast at 325 for 45 minutes and allow to cool in the oven.

Chop an onion and as much celery and saute` this in the pan the chicken roasted in. Cut the chicken into small bit size pieces and set aside.

In another heavy sauce pan start heating the stock chicken stock and add the mixed veggies cook them for five minutes and add the noodles continue cooking for ten minutes. Remove the veggies and the noodles with a slotted spoon and add them to the onions and celery. Continue to boil the stock. Add the salt, pepper and Italian seasoning and the garlic and the red peppers. Reduce the stock until you have about an 1/8 cup (2 tablespoons).

Whisk the flour into the milk and add it to the pan of stock, heat, stirring constantly until it thickens and comes to a boil. Return all of the veggies and the noodles to the thickened milk mix gently and then fold in the chicken. Put everything in the pan the chicken was roasted in, top with corn flakes and dust with paprika. bake at 325 until bubbly around the edges