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In a large lidded pot, melt half the butter and add in the carrots, dill stalks, celery, and onions. Add in a pinch of salt.
Cook covered on medium low for 10 minutes and then add in the thyme and tarragon. Cook for another 10 minutes covered.
Add in your flour and cook for 2-3 minutes.
Add in your chicken stock one cup full at a time. It will be very thick at the beginning and then will thin out.
Add in the freshly cracked pepper and your chicken. Taste and adjust the seasoning.
Bring to a boil and add in your egg noodles. The liquid should be sitting about ½'' under the egg noodles.
Cook the egg noodles for 5 minutes in the boiling stock.
After 5 minutes, add in the rest of the butter and the cream and mix until the butter is melted.
Turn the heat off, cover with the lid, and let sit for 5-10 minutes.
Finish with a sprinkling of dill or use parsley or chives. Add freshly cracked pepper if desired.