1. 1. Saute the aromatics: Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.

2. 2. Add the garlic and herbs: Stir in the minced garlic, dried thyme, and dried sage. Cook for another minute until fragrant, being careful not to burn the garlic.

3. 3. Pour in the broth: Carefully pour in the chicken or turkey broth. Bring the mixture to a rolling boil over medium-high heat.

4. 4. Simmer the vegetables: Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 10 minutes. This allows the vegetables to become tender and the flavors to meld beautifully.

5. 5. Add turkey and noodles: Uncover the pot and add the cooked, shredded or diced turkey and the egg noodles. Stir everything together.

6. 6. Cook the noodles: Continue to simmer, uncovered, for another 5-8 minutes, or until the noodles are tender to your liking. Keep an eye on them to prevent overcooking.

7. 7. Season and serve: Taste the soup and season generously with salt and black pepper. Remember that broths can vary in sodium content, so adjust accordingly. Ladle the hot soup into bowls and garnish with fresh chopped parsley, if desired.