Combine the flour and salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely.
Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 10 minutes, or until browned on both sides. Using tongs, transfer to the slow cooker.
Add the onion to the sauté pan and sauté, stirring frequently, for 10 minutes or until lightly browned. Add the garlic and sauté for 2 minutes, or until light golden. Add the sun-dried tomatoes and broth and stir to scrape up the browned bits from the bottom of the pan. Pour over the chicken in the slow cooker.
Add the sage, rosemary, and pepper flakes to the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold it’s shape. At 6 to 8 hours, the meat will be falling off the bone. Stir in salt and pepper to taste just before serving. Remove and discard the sage and rosemary.
Divide the egg noodles among dinner plates and cover with chicken and sauce, then serve at once.