Place the whole chicken in a large stockpot. Add water, onions, carrots, celery, garlic, bay leaves, black peppercorns, and a pinch of salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for about 1 to 1½ hours, until the chicken is cooked through and tender.

Carefully lift the chicken out of the pot and transfer it to a cutting board. Allow the chicken to cool slightly before handling.

Once the chicken is cool enough to handle, remove the skin and bones. Shred the chicken meat into bite-sized pieces using a fork or your fingers. Set the shredded chicken aside.

Use a fine-mesh sieve or cheesecloth to strain the broth, discarding the solids. Return the strained broth to the pot and place it over low heat.

Bring the broth back to a gentle simmer. Add the egg noodles to the pot and cook according to the package instructions until they are tender.

Once the noodles are cooked, return the shredded chicken to the pot. Stir well to combine and let the soup simmer for an additional 5 minutes to allow the flavors to meld.

Taste the soup and adjust the seasoning with salt, if necessary. Ladle the chicken noodle soup into bowls and garnish with chopped fresh parsley. Serve hot and enjoy the comforting goodness!