Boil chicken in about 3 quarts water, margarine & salt until chicken is tender about 1 hour. (I like to make sure chicken is well done).
Remove chicken and cut in pieces. Strain liquid, and return it to pan. Add one to two cans chicken broth, garlic powder and onion flakes. Add chicken pieces, bring to rolling boil. Gradually stir in pasta (dumplets).
Reduce heat. Cook (uncovered) 7 minutes, stirring occasionally. DO NOT OVERCOOK. Let stand about 5 minutes before serving.