In a large dutch oven, melt the butter and oil over medium heat.
Add the garlic and sauté for 1-2 minutes or until it begins to brown.
Add the chopped sage and rosemary. Sauté for 1-2 minutes or until fragrant.
Add the shallots and sauté for 2-3 minutes or until browned.
Add the onion, celery, carrot, Italian seasoning, salt, pepper, and turmeric. Sauté for 2-3 minutes.
Add the wine and deglaze the pan, scraping any brown bits off the bottom of the pan. Reduce for 1-2 minutes.
Place the chicken breasts on top of the vegetables and pour the stock over them.
Add the bay leaves, thyme, and parmesan rind on top. Bring to a boil. Cover and turn the heat down to medium low. Cook for 45 minutes.
Remove the chicken, bay leaves, thyme sticks, and parmesan rind. Shred the chicken and remove any bones and skin.
Add the shredded chicken back into the pot.
Add the egg noodles and bring to a boil. Cover and reduce the heat to medium low. Boil for 5-6 minutes or until the noodles are tender.
Remove the soup from the heat. Stir in the parsley, juice, and zest from the lemon half.