Step 1

Melt butter over medium heat in a Dutch oven or large pot.

Step 2

Add onion, celery, and carrots and cook until soft, about 5 minutes.

Step 3

Add garlic and cook 1 minute. Season with salt.

Step 4

Sprinkle flour over veggies and stir and cook for 1 to 2 minutes.

Step 5

Gradually stir in chicken broth. Add bay leaves, Worcestershire sauce, and Tabasco.

Step 6

Bring to a simmer and simmer for 10 minutes, stirring occasionally.

Step 7

Add egg noodles and cook 5 minutes.

Step 8

Stir in half-and-half, chicken, and peas and continue to cook just until noodles are cooked through, about 5 more minutes.

Step 9

Stir in pepper and dill and serve.