In a large soup kettle or Dutch oven, brown chicken in butter (you can substitute olive oil, but the butter gives a better flavor).
When chicken is light golden brown, add onion and saute for two minutes or until onion is semi-transparent.
Add celery, carrot, dill, parsley, and Garlic Gourmay Seasonings continuing to saute for another two minutes.
Slowly add chicken stock (in two cup increments) and deglaze the pan.
Add water and bring pot to a gentle boil. Reduce heat to low and cover while you prepare noodle ingredients.
Mix together noodle ingredients and beat for two minutes. The batter should slowly ooze off the spoon when lifted from the bowl... the batter should not run off the spoon too quickly. If the batter is too runny, add a tablespoon of flour.
Remove the lid from the soup pot. Turn the heat on med/high and bring it to a slow rolling boil.
Now here's the tricky part. If you have a pasta machine, just use that to extrude the noodles directly into the pot. If you DON'T have a pasta machine... don't despair! You can also use a potato ricer fitted with the disk that has the largest openings.
Put the noodles directly into the pot of stock and stir until the noodles begin to float to the top. When they float, they're done! (About 2-1/2 minutes).
Voila, you have homemade chicken noodle soup!
Note: If you are watching your sodium content, just use less chicken stock and more water. We've used half stock and half water resulting in very tasty soup! You may also use a low sodium stock.