Help! I made a huge pot of chicken noodle soup, I added too many egg noodles and now its a thick mess. I dont want to toss this, what should I do?

Can you strain the whole thing through a fine Bouillon or Chinois strainer and then see what you have?

If the noodles have absorbed a lot of the broth, and are probably overcooked, they're likely too mushy to use as intact noodles. I think I'd try draining off as much of the broth as possible (save it to use in, e.g., a pan sauce that needs thickening?) Then maybe fold the mushy noodles/solids into some seasoned beaten eggs, with some sauteed onions, herbs or whatever to make a sort of frittata type thing, or bake the mixture into a sort of Jewish kugel - a fitting end for a pot of chicken soup! Neither dish would be standard issue of course, but who knows - if the noodles are bloated but still flavorful, it might be tasty.

OK - you don't want to expand the soup, and the cooked noodles don't freeze so well. So, what to do? 2 types of dishes come to mind, a sauté or a baked pasta. To start, remove (drain, tongs, whatever) the cooked noodles you don't want to eat with soup.
1) For one dish, in a large fry pan sauté shredded cabbage, onions, s&p and mushrooms in the most flavorful fat you have to taste (from tender to well done). Add the drained noodles to the pan and heat them up too. For more protein, add some cooked meat or seitan to the frypan, or a fried egg per person to top it.
2) Use the drained cooked noodles in any baked pasta dish you guys like or want to experiment with: anything from lasagna to the Hungarian favorite Rakoot Kaposzta (which is often served OVER noodles, but you could incorporate them here).
Have fun, and maybe tell us your results...