Finely chop the onion and mince the garlic. Dice the carrots and chicken.

Heat 3 Tablespoons of oil in a large pot (feel free to use more or less oil depending on your preference).

Add the chicken and fry over medium or medium-low heat until cooked through (if your chicken is already cooked, you can add it in after the veggies are tender).

Add all of the chopped veggies to the same pot and continue frying and stirring occasionally until the veggies are somewhat tender.

Add in the egg noodles and continue boiling according to the length of time listed on the egg noodle package.

Add salt, pepper, and other seasonings to taste. Add more chicken broth, if necessary, at this point. It depends on your personal broth/noodle ratio preference.

Preheat oven to 425ºF.

In a large bowl, mix warm water, oil, honey, and yeast.

Cover with a towel and let rest for 15 minutes.

Stir in the eggs and salt.

Finally, mix in the flour, a few cups at a time, and knead the full mixture for 5 minutes.

Shape into rolls (large egg size).

Place shaped rolls on a greased baking sheet.

Cover with a towel and let rise for another 10 minutes.

Bake in preheated oven for 8-10 minutes, or until slightly browned.