Heat the butter in a large pot over medium-high heat. Add the onion, carrots, celery, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until softened, about 8-10 minutes.
Add garlic, sage, thyme, rosemary, and remaining salt and pepper. Cook, stirring constantly, until fragrant, about 1 minute.
Add turkey broth and bring to a boil. Allow to boil for about 5 minutes to allow the veggies to continue cooking. Then, add in the turkey and egg noodles. Continue to boil until the noodles are tender, about 10 minutes.
Remove the soup from the heat and stir in the extra fresh thyme.