Place the turkey (or chicken) carcass, onion, carrots and celery in a large pot and cover with water. Bring to a boil and then reduce to medium heat so it is still a steady boil. Let cook like this for at least 1 to 2 hours or until any excess meat is falling off the bones. Carefully remove the carcass from the pot and discard the bones.
Place a fine mesh strainer over another clean, large pot and strain the turkey stock into this pot. Pick out any meat and set aside for later, discard anything else.
Taste the stock and add a chicken bouillon cube if desired. Turn heat to medium low and stir until dissolved. Taste and add more if desired.
For the Soup:
Add the garlic, carrots, celery, and onion to the stock. Add in the bay leaves and use twine to tie up the thyme and rosemary together then add to the stock. Simmer for 15 to 20 minutes. Meanwhile make the noodles.
For the Noodles:**
Add the flour, salt and eggs to a food processor and pulse until combined. While mixing, stream in the milk, one tablespoon at a time until a soft dough ball forms.
Turn out onto a lightly floured surface and roll to 1/8" thick. Use a pizza cutter to cut noodles that are about 1/2" wide and 2" long.
Add the noodles to the soup and cook an additional 15 to 20 minutes or until the noodles are tender. Add in the diced turkey and cook until warmed through, then remove and discard the bay leaves and tied up herbs. Season with salt and pepper and enjoy!
TO MAKE THIS EVEN QUICKER:[br]*Use 10 cups of store-bought chicken stock in place of making your own. [br]**Use 4 cups of prepackaged egg noodles in place of making your own.