Rinse the whole chicken thoroughly under cold water. Pat it dry with paper towels. Season generously with kosher salt, ensuring each part is well-coated.

In a large pot, combine the seasoned chicken, quartered onions, chopped carrots, celery, parsnips, halved garlic head, parsley, dill, and black peppercorns. Pour in 8 cups of water, ensuring the ingredients are submerged.

Place the pot on high heat and bring the contents to a rolling boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 2 hours. This slow simmer allows the flavors to meld and the chicken to become tender.

After simmering, carefully remove the chicken from the pot. Use two forks to shred the meat from the bones. Discard the bones and return the shredded chicken to the pot.

In a separate pot, cook the egg noodles according to package instructions. Drain and set aside.

Taste the soup and adjust the seasoning with kosher salt if needed. Ladle the soup over a generous portion of cooked egg noodles in each serving bowl.

Garnish each bowl with a sprinkle of freshly chopped parsley for a burst of freshness. Serve piping hot and relish the comforting flavors.