For the noodles and peas, bring 4-5 l salted water (approx. 1 teaspoon salt per litre) to the boil in a large pot. For the eggs also bring water to a boil. Peel and finely dice the onion.
Wash the chives, shake dry, cut into fine rolls. Cook the eggs in boiling water for 6-8 minutes until soft.
Cook the noodles and peas together in boiling salted water according to the instructions on the packet. Pour into a sieve and drain. Heat butter in the pot. Fry diced ham and onion in it while turning, season well with pepper.
Add the noodle-peas mixture, mix well and heat briefly. Season to taste with salt.
Drain the eggs, rinse with cold water, peel and halve. Arrange noodles with the egg halves and chives.