– 1 turkey carcass, stripped of meat and skin (store the meat in the fridge for later use), and include the turkey neck if available

– 4 sprigs fresh parsley

– 2-4 sprigs fresh thyme or 1 teaspoon dried thyme

– 2-3 sprigs fresh sage

– 1 large yellow onion, cut into thick wedges

– 2-3 medium carrots, cut into 1-inch pieces

– 2 ribs celery (including celery tops), cut into 1-inch pieces

– 1 bay leaf

– 10 whole peppercorns

– 1 generous pinch coarse kosher salt

– Cold water, enough to cover the carcass by at least 1 inch

– 2 tablespoons butter (salted or unsalted)

– 1 medium onion, diced

– 2 cups carrots, diced into 1/4- to 1/2-inch cubes

– 1 1/2 cups celery (including any leaves), diced into 1/4- to 1/2-inch cubes

– 4 cloves fresh garlic, minced

– 1 1/2 teaspoons ground poultry seasoning

– 1 teaspoon dried thyme leaves

– 1/4 teaspoon ground sage

– 1 dried bay leaf

– 8 cups turkey stock (strained from the stock preparation above)

– 1 heaping tablespoon of chicken or turkey bouillon paste for flavor enhancement

– 12 ounces frozen wide egg noodles

– 4 cups leftover turkey meat, cut into 1/2- to 1-inch pieces (a mix of light and dark meat recommended)