• The breasts of 1 young chicken (or guinea fowl), skin, bone, and cartilaginous fragments removed, cut cross-grain into ¼- to ⅓-inch strips
• 3 tablespoons olive oil
• Salt
• Handful chopped parsley
• 1 teaspoon finely chopped fresh marjoram (or pinch finely crumbled dried oregano)
• 2 or 3 cloves garlic, peeled and finely chopped
• 1 recipe for fresh egg noodles
• Pepper
• ½ cup freshly grated Parmesan, Gruyère, or a mixture of the two
• ¼ cup softened butter (or olive oil)

In a large, heavy receptacle, sauté the strips of breasts, salted, over a high flame for 1 or 2 minutes, until the flesh is firm and springy and all surfaces have turned milky and opaque in aspect; then add the herbs and the garlic and cook for a minute longer, the heat still high, stirring and tossing constantly. Add the drained noodles, toss well together with wooden forks, remove from the heat, grind over pepper to taste (add more salt, if necessary), add the cheese and the butter and toss, mixing well.