Chicken with Red Wine and Tarragon

Name: Chicken with Red Wine and Tarragon
Ingredients: 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; 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