Thanks for all of the responses! I have been amazed at how helpful everyone is on here.
I did just as Andy M and many of you have recommended. I strained the stock, and after letting it cool, I scooped off as much of the fat as possible. I made a batch of egg noodles, and after letting them dry for a few hours, did a test run with just a few cups of the stock. It was a little bland, which means I probably made the mistake of too much water initially, so I threw in a little chicken broth, and some salt, and it turned out really well. I just got back home, and have chopped up some new carrots, celery, and onion, as well as a turnip. when that had come to a boil I added the remainder of the noodles, and when I finish this, I will add some meat, which I removed after about 20 minutes of boiling way back in the beginning, again, thanks for the pointer!