I made my broth by boiling pheasant legs with carrots, onions, celery, and bay leaves. I removed the veggies and the pheasant, and let it boil down to enhance the flavor. I diced up some pheasant breast and let it poach in the broth, along with some carrots and onions. I added salt and pepper to taste. I de-boned the legs and added the meat back to the pot. When almost ready to serve, I added egg noodles and brought the whole thing back to a boil to cook the pasta al dente, then added the peas at the end so they wouldn't overcook.