Sweet and Sour in Boston

Not quite sure what the name of this dish is. My mom made it all the time and she called it "Nhou" or something similar in Vietnamese. I have no idea if it was a dish she made up herself (not that it's very complex, in fact it's very simple, but because I've never seen it made by anyone else) but I've been able to recreate it very well. The picture does not do it justice at all. The recipe is as follows:

-5 chicken drumsticks (you can use a whole chicken if you have it, or some drums and thighs)
-pepper
-3 thai bird chilies
-2 cans of chicken broth
-cilantro
-bean sprouts
-lime wedges
-mushroom seasoning powder (my mom got me this seasoning, it's labeled "gia vi tinh chat rau cai" and you can get it at any Asian market)
-1/2 box of elbow macaroni
-1 onion

1. First start by placing the chicken into a big pot, then pour both cans of chicken broth over the chicken.
2. Add two cans of water into the pot. If this does not cover the chicken completely, then add enough water to cover.
3. Bring to a boil, then lower the temperature to medium and continue to cook until the chicken is thoroughly cooked. (For drumsticks, this is when the bottom of the drumstick is broken apart from the top, thicker side.)
4. Take out the chicken and put aside.
5. Season the broth with pepper and a few tablespoons of the mushroom seasoning powder.
6. Bring another pot to boil and cook the elbow macaroni until al dente. Drain and put into serving bowls.
7. Shred the chicken and place evenly into the serving bowls over the elbow macaroni
8. Add the bean sprouts and cilantro into the serving bowls
9. Cut up the thai bird chilies and slice up the onion and add into the broth
10. Bring the broth to a boil and taste. Should taste like how my mom used to make it. If you don't know how that should taste...well season it until you like how it tastes.
11. Pour broth over the elbow macaroni and service with the lime wedges and enjoy!