Cook the bacon in a 3-quart pot or deep skillet until crispy. Strain it from the pan and set aside.

Discard all but 2 tablespoons of the grease from the pan. Adjust the heat to low-medium, and add the onion.

Cook until the onion becomes translucent. Then add the garlic, salt and pepper. Cook until the garlic becomes fragrant, about 30 seconds.

Pour in the chicken broth and peas and stir to combine. Bring to a boil, and add the pasta noodles.

Cook for about 8 minutes or until the pasta reaches the desired consistency.

Drain the liquid from the pan, and remove from heat. Stir in the sour cream, mayonnaise and parmesan cheese until fully melted. Add the bacon, and stir until well combined.

Serve with freshly chopped chives and a sprinkling of parmesan cheese if desired.