In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to the pan, cook for 5 minutes or until onions are tender, stirring occasionally. Add the broth, salt, pepper and lamb; Bring to a boil. Turn down to a simmer for 30 - 40 minutes.
In a small pan, melt butter over medium heat. Stir in flour until smooth to create a roux. Gradually whisk the roux into the stew. Bring to a boil; add in peas cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme. Serve over noodles.