In a large pot melt butter over medium and add flour. Whisk butter and flour for 5-6 minutes until lightly browned. Whisk in ground rosemary, ground sage, ground thyme, onion powder, and dried parsley and stir. Turn to low and slowly whisk in chicken broth.
Add in celery and carrots and cook until softened; cook for approximately 30 minutes. Add chicken and egg noodles and cook until noodles are softened.