First thing you need to do is cook your egg noodles until their "al dente" , cool completely and set aside. Now, start by cutting raw veges into slices,or diced. make sure they are cut the same size.

put a large pot on the stove on high. add broth or bouillon to pan. 4-6 cups.

Add the diced vegetables and seasonings , make sure to taste it so you don't get it too salty . Wanted to taste salty but not over salted.

bring to a boil,lower the temp to about low or simmer. you want a slow boil or a simmer.

simmer for an hour,but with soup, the longer the better.

Save all your shredded turkey or chicken until the soup is about fifteen minutes from becoming thoroughly cooked, and the vegetables are soft

Add your shredded turkey and continue to simmer for 15 minutes

Final step as soon as your soup is all the way done, put desired amount of cooked egg noodles in the bottom of the serving bowl. pour hot soup over noodles,top with grated parmesan cheese,and enjoy.

you may add all the noodles into your soup at the end if desired, but be careful because overcooking will make the noodles mushy.