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1
Cut chicken into 10 pieces (2 wings, 2 drumsticks, 2 thighs, 2 breasts each cut in half through the bone).
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2
In a large pot or saute pan (with highish sides) or braising pan, melt 4 tablespoons butter with the cinnamon sticks over low or medium-low heat. The key with this dish is to brown the chicken slowly and to make sure the butter never burns.
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3
Season chicken pieces on both sides with salt, pepper, pinch of cinnamon and pinch of cloves (if using).
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4
Place chicken skin side down in the butter and slowly brown - this should take about 15 minutes. Again, the key is to go slowly. This isn't a dish where the skin of the chicken in the end is crispy - it's soft actually, as often is the case with braised dishes. That said, the point of the crisping/browning of the skin here is to extract flavor, and the best way to get the most flavor is to go slowly. Flip the chicken over, and brown for another 2 to 3 minutes.
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5
Add tomato sauce and tomato paste to the pan. Tilt pan or use a spoon to disperse the tomato paste. Cover the pan and cook for 30 minutes at a low temperature, checking after 10 minutes to make sure the liquid is gently bubbling.
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6
Transfer one piece of chicken to a plate. Turn over and gently poke with a knife to check for doneness. Return chicken to the pan, and if necessary, continue cooking at a low temperature until done, which may be as many as 5 to 15 minutes more (or perhaps ever longer).
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7
Taste the sauce. Depending on what type of tomato sauce you used, you will need to adjust differently. I almost always add 4 more tablespoons of butter, a squirt of ketchup (about a tablespoon - you also could just add a pinch of sugar), and a couple tablespoons of water. The sauce tastes better after it rests for awhile, so if time permits, let it rest before adjusting.
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8
Meanwhile, cook egg noodles in salted water. Drain and return to pot. Add a few large spoonfuls of the tomato sauce to coat the noodles. Toss with the grated cheese.
