You can stir in a batch of my homemade egg noodles (they are very easy to make!) during the last 5 minutes of cooking. Store-bought egg noodles will also work, but they will likely take longer to cook than the freshly made version. Fun fact, my grandmother will often make pie crust noodles when she makes pot pie. In an effort to replicate the taste, I tried to make pie crust noodles and cook them into the soup. Unfortunately, I ended up essentially just dissolved an entire pie crust into the soup. It was thick and delicious, but didn't make the final cut!