Place the whole chicken, vegetables, and salt and peppercorns into a large stockpot. Cover with cold water, at least three inches over the chicken. 

Bring the water to a boil and immediately reduce the heat to a simmer. 

Simmer for 2 hours, making sure that there is enough water in the pot and is still covering the chicken. Skim off any foam that comes to the surface. 

Remove the chicken and vegetables from the pot, and strain the stock through a fine mesh sieve. 

After allowing the chicken to cool slightly, remove the meat from the chicken and set aside. (I only use the chicken breast because my family prefers white meat but feel free to use dark meat or both). Add the chicken bones back to the broth and simmer for another 2 hours. 

Strain out the bones and pour through a sieve. Separate into containers to use for soup or freeze for a later time.

To make chicken soup, add butter to a Dutch oven or large pot over medium heat. Add onions, carrots, and celery, and cook until translucent, about 7 minutes. Season well with salt and pepper. 

Add chicken stock, Better Than Bouillon, if using, and reserved chicken meat. Simmer gently, over medium-low heat for 20 minutes. 

Add parsley and dill before serving. 

If adding noodles, cook separately, add to the bottom of a bowl and ladle hot soup over cooked noodles.  

To make homemade noodles, and flour, salt, eggs, and water to the bowl of a stand mixer fitted with the dough hook. Mix on low until the dough comes together. If the mixture is too dry, add water a tablespoon at a time until the dough is smooth. You can also do this in a food processor or by hand. 

Remove the dough from the bowl, cover, and let rest for 30 minutes. 

Cut the dough in half and roll out on a lightly floured surface to ⅛ thickness. Cut into strips. 

Cook the noodles in boiling stock or water, from 1 to 3 minutes.