Leftover Turkey Noodle Soup

2 tablespoons Butter

1-1/2 cups frozen chopped vegetable blend for seasoning (onion, celery, bell pepper)

1 cup frozen sliced carrots

2 cups chopped cooked turkey

2 cups dry wide egg noodles, uncooked

1 pkg (32 oz each) chicken broth

1/4 teaspoon ground black pepper

1/4 teaspoon parsley flakes

Melt Butter in large saucepan over medium-high heat; add all frozen vegetables. Cook 3 to 5 minutes or until onions are tender, stirring occasionally.
Add turkey; cook 2 minutes or until hot. Add noodles, broth, pepper and parsley flakes to saucepan; stir to combine. Bring to a boil. Reduce heat and cook 7 to 10 minutes or until noodles are tender.