Chicken with Red Wine and Tarragon

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Chicken:

2 1/4 pounds boneless skinless chicken breast, thighs or combination of both, cut into chunks

Coarse salt and pepper

2 tablespoon extra-virgin olive oil, 2 turns of the pan

2 tablespoons butter

2 shallots, chopped

1 carrots, chopped into fine dice

1 rounded teaspoon sugar

12 crimini (baby portobello) mushrooms, sliced or chopped

4 to 5 sprigs fresh tarragon, leaves chopped, about 2 tablespoons

Handful flat-leaf parsley leaves, chopped

1 1/3 cups good dry red wine, such as Burgundy, eyeball it, about 1/4 bottle

1 (15-ounce) can chunky style crushed tomatoes or diced tomatoes in puree

Noodles:

3/4 pound extra-wide egg noodles

2 tablespoons butter, cut into bits

2 sprigs fresh tarragon, leaves chopped, about 1 tablespoon

Handful flat-leaf parsley leaves, chopped, about 2 tablespoons

Salt and freshly ground black pepper