Luigi's Chicken Marsala

Another simple yet elegant dish from Uncle Keith. You know he's da eddicated uncle, because he cooks with wine. And I'm willing to bet that none of it comes from a cardboard box with a spigot on the side, either.
Small matter of definition here... this is categorized as an Italian dish, but as it's made with sherry in place of marsala wine (which I imagine can be substituted if desired), it could also be considered French. Chicken Marseilles.
On second thought, forget it. The French are snotty enough, without being allowed to take credit for my family's culinary creations.

1 4lb (or larger) roasting chicken, cut into serving pieces
4 oz of butter
salt and pepper to taste
2 or 3 large onions, sliced
1 lb of sliced mushrooms
1/2 cup of water
1 cup of cream sherry
1 lb of wide noodle pasta

Clean chicken and cut into serving pieces. Remove skin if desired. Sprinkle lightly with salt and pepper to taste.
Melt butter in large skillet. When very hot, add chicken and brown on both sides for about 5 minutes. Add onions and mushrooms, and brown for another 5 minutes.
Lower flame; add water; cover; simmer about 30 minutes, or until chicken is tender.
Add sherry or marsala, simmer for another 10 minutes. If necessary, add small quantity of water.
Serve very hot over pasta cooked al dente. French bread and white table wine to accompany.