Put the turkey carcass in a large stock pot and cover it with water. Add 1 tablespoon of ground black pepper, paprika and garlic. Bring to a boil, then reduce heat and simmer for at least 3 hours.

Remove the turkey carcass and let cool slightly. Shred any remaining meat from the bones and set aside.

Strain the broth through a fine-mesh sieve to remove any solids.

Return the broth to the pot and bring to a boil. Add the carrots and celery and cook until tender, about 10-15 minutes.

Add the egg noodles and cook according to package directions.

Stir in the shredded turkey and chopped parsley. Season with salt and pepper to taste.