Preheat your oven to 350°F (175°C). Butter a casserole dish or spray with non-stick cooking spray.

Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente, about 7-9 minutes. Drain and set aside.

In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in ¼ cup of flour to create a roux, stirring for about 1-2 minutes.

Gradually pour in 2 cups of milk and 1 cup of chicken broth, whisking continuously until thickened, about 5-7 minutes.

Stir in 1½ cups of cheddar cheese until melted. Season with salt, pepper, garlic powder, onion powder, and thyme.

In a mixing bowl, combine cooked turkey, sliced carrots, frozen peas, and drained egg noodles. Pour in the cheese sauce and fold together until well mixed.

Transfer the mixture to the prepared casserole dish and spread evenly. Bake for about 25-30 minutes until bubbly and golden.

Let cool for 5-10 minutes before serving. Garnish with fresh parsley if desired.