Place large pot over medium heat, then add butter and olive oil. Heat until butter is melted.

Slice onion. Chop celery into half inch pieces. Add carrots, celery, and onion to pot, then sautee until onions are translucent.

Add chicken broth and seasonings, then bring to a boil.

Once at a boil, add egg noodles. Continue to boil until noodles are tender, approximately 10 minutes.

Enjoy! This soup is delicious with sprinkling of shredded cheddar cheese, and a hunk of crusty Italian bread.