In a bowl, whisk together the egg, milk, melted butter, and pinch of salt. Add to the flour and stir until just combined (don’t overmix). On a floured surface, roll dough to about 1/8 inch thickness. Cut into squares (about 2" x 2"). Lay them on floured parchment and set aside.

In a large stock pot, or Dutch oven, combine the broth, and chicken. Bring to a gentle simmer, cover, and cook about 30–40 minutes until the chicken reaches 170°F. Remove chicken, cool, then shred the meat off the bone.

Add Vegetables to the pot, add potatoes, carrots, celery, garlic, and onion. Simmer uncovered for about10 minutes until vegetables begin to soften. Add frozen peas to broth.

Cook the Noodles Bring the broth to a rolling boil (a faster rolling boil helps avoid noodles sticking). Add noodles gradually, then reduce to low simmer. Gently Stir noodles and cook until noodles are tender (about 20 minutes).

Return shredded chicken to the pot. Season with salt and pepper. Simmer a few more minutes to let flavors meld. Garnish with parsley and serve hot.