In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 7-10 minutes. 

Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Pour in the turkey or chicken broth and add the shredded cooked turkey. Bring the mixture to a simmer and cook for about 10-15 minutes to let the flavors meld.

Stir in the frozen egg noodles and frozen peas. Continue to simmer for 8-10 minutes, or until the noodles are tender. Since these noodles take a bit longer to cook, adding them later ensures they’re perfectly done without becoming mushy.

Add the dried thyme and dried oregano, stirring to combine. Allow the soup to simmer for an additional 2-3 minutes to let the herbs infuse their flavors.

Reduce the heat to low and pour in the heavy cream, stirring well to combine. This step adds creaminess without curdling if the heat is kept low.

Season with salt and pepper to taste, adjusting as needed to enhance the flavors.

Serve hot, garnished with chopped fresh parsley for a touch of color and freshness. Enjoy!