Preheat oven to 350 degrees.
Cook egg noodles to al dente according to package directions. Drain.
Grease a 9x13 casserole dish with butter. Set aside.
In a large skillet over medium-high heat, add olive oil. Heat until it shimmers (about 1 minute) and add onions, celery, and carrots. Cook until tender, stirring occasionally, for about 5 minutes.
Mix in cream cheese, sour cream, and chicken stock. Add the sage and thyme. When well combined, stir in turkey and heat through.
Toss turkey mixture with cooked egg noodles and pour into prepared casserole dish.
Mix together dry stuffing mix and hot water. Fluff with a fork. OR use leftover dressing. Use a fork to drop prepared stuffing over the top of the casserole.
Cover with aluminum foil and cook for 20 minutes. Remove foil and cook for an additional 5 to 10 minutes to make the topping crunchy. Serve.