1-1/2 teaspoons sage
1 teaspoon rosemary
1 teaspoon garlic powder
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
1 cup dry white wine
1 tablespoon flour
Rinse hens with cold water and pat dry with paper towels. Split hens in half by cutting down backbone and then through breastbone. Mix seasonings and rub hens inside and out. In 5-quart Dutch oven, melt butter. Over medium-high heat, brown hens on all sides.
Add wine, cover and simmer until tender (approximately 45 minutes or until juices run clear when a fork is inserted into the thickest part of the hen). Remove hens to serving platter, cover and keep warm. Mix flour with 1/2 cup warm water and add to pan juices for Cornish sauce. Serve with noodles mixed with sour cream and Parmesan cheese.