Aunt Frieda’s roast chicken and fried noodle pudding

Rinse a whole chicken and place on a rack in a roasting pan.  Salt lightly the skin on all sides.  Inside the chicken cavity, place a bunch of sage and a white onion, peeled and cut into quarters, as well as two tart apples.  Bake at 375 for an hour, or until the skin is crisp.  While baking, cook a half pound of egg noodles according to package instructions.  Drain and add 2 tablespoons margarine.  Sauté a large diced onion in two tablespoons olive or canola oil.  Stir onions into the noodles and add two eggs and salt and pepper to taste.   Heat ¼ cup canola oil in a pan and add the noodles in patties, like latkes.  Turn once and brown.