Whisk together eggs, extra egg yolk, salt and water in a small bowl.

Add flour to a large bowl and make a well in the center.

Pour egg mixture into the well and with a fork, whisk around the edges to gradually add flour to the egg mixture.

MIx until a stiff dough has formed. (You may need more water, but play it by ear.)

Place dough onto a heavily floured surface, then knead until the dough is smooth.

Cut dough ball in half and roll each half until very thin, sprinkling with flour and flipping/rotating the dough sheet occasionally to avoid sticking.

Cut dough into 2 1/2" by 1/2" strips. Toss with extra flour to avoid sticking and place in a bowl until ready to use.

In a soup pot, add chicken broth, carrot, celery, onion or shallot, thyme, parsley, bay leaf, garlic, salt and pepper.

Bring to a boil and add the noodles.

Cover the pot and cook for 13-15 minutes until the noodles are plump and tender, stirring often to avoid sticking. If too thick, add more broth.

Add frozen peas and cooked chicken to the pot.

If you want your chicken and noodles to be creamier and thicker, make the thickening. Combine the milk and flour in a bowl and whisk until smooth. Add this to the pot, cover and cook about 5 more minutes.

Taste and add salt and pepper, if needed.

Let chicken and noodles sit off the heat about 10 minutes to further thicken.