Chop or shred 4 cups of cooked turkey and set aside.
Heat ½ stick of butter over medium high heat in a dutch oven or similar high sided pot.
Add diced carrot, celery, onion, and garlic and sauté until onions are tender and translucent.
Add thyme and chicken broth and bring to a boil.
Stir in both packages of egg noodles, stirring gently to separate any that are stuck together. Return to boil and let cook for about 8-10 minutes total.
Reduce heat to medium low and stir in cream of mushroom soup. Stir gently until soup is well incorporated.
Add turkey to the pot and gently stir to incorporate.
Add salt and pepper to taste and stir in fresh parsley.
Simmer for about 5 minutes or until noodles are done and sauce has slightly thickened.
Spoon into bowls and enjoy.