This is my rendition of pheasant noodle soup. Everyone who makes this probably does something a little different. If you are short of pheasants, use any white meat. Turkey, rabbit, grouse, partridge or quail all spring to mind. You could even make this with fish if you were so inclined, but if you do, don't cook the broth more than 1 hour. Everything else is pretty easy to find. For me, this is a winter warmer, something to eat for lunch on a cold day. For a dinner, you might need only some bread and a salad to go with it.
Note that prep time assumes you are making broth. Once made, the broth will keep a week in the fridge. If you want to have leftover soup ready to go, undercook the noodles so they are al dente when you first eat the soup. They'll absorb more broth in the fridge and still be nice a few days later.