Melt the butter in a large soup pot or Dutch oven over medium heat. Add the onion, carrots and celery with a pinch of salt and cook 6–7 minutes, stirring now and then, until the onion is soft and the vegetables are starting to sweeten.

Stir in the garlic and cook 30 seconds, just until it smells good.

Pour in the broth. Add the bay leaf and poultry seasoning, bring to a boil, then lower the heat and simmer gently for 15 minutes, until the carrots are just tender.

Stir in the turkey and simmer 5 minutes more, just to heat it through — it's already cooked.

Add the egg noodles and cook 8–10 minutes, until the noodles are tender but not falling apart.

Fish out the bay leaf. Taste and season with the salt and pepper — leftover turkey and broth vary, so trust your tongue.

Ladle into warm bowls, scatter with parsley if you're using it, and serve right away, while the noodles are at their best.