2 c. celery, chopped
1 lg. onion, chopped
3 carrots, peeled and chopped
1/2 green pepper, chopped
3 clove crushed garlic
1 bay leaf
1/4 tsp. thyme
1 (12-16 oz.) pkg. egg noodles
1 turkey bone
4 qt. water or chicken broth
salt and pepper, to taste

Boil turkey bones for 1-2 minutes in a large pot with salt, pepper, green pepper, garlic, onion, carrots and thyme. Reduce heat and simmer, uncovered on low heat for 1-2 hours.

Remove from heat and lift out bones. Strain remaining juice. Place broth back in the pan. Add additional onion, celery, garlic, and carrots. Salt and adjust seasonings to taste.

Bring to a full boil, adding water, if needed. Add noodles. Cook until noodles are tender, about 20 minutes or so. Reduce heat; remove meat from bones and add to broth.