1/3 cup butter
1 cup thinly sliced celery
1/2 cup chopped onion
8 cups ready-to-serve chicken broth
1 (16 oz.) pkg. frozen egg noodles
1/2 teaspoon salt, if desired
1/4 teaspoon pepper
2 cups cubed cooked turkey
1/4 cup chopped fresh parsley
1 teaspoon sage (optional)

Heat butter in Dutch oven over medium heat until melted. Add celery and onion; cook about 3 to 5 minutes, or until tender, stirring occasionally. Add broth; bring to a boil. Stir in noodles, salt, and pepper. Simmer, uncovered, 35 minutes or until noodles are tender, stirring occasionally. Stir in turkey and parsley; heat through. Garnish with parsley, if desired.

Note: To thicken slightly, stir together 1 tablespoon flour and 1/4 cup cold water until smooth. Stir into turkey and noodles. Bring to a boil, cook about 2 minutes or until smooth and thickened, stirring constantly.