Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until almost cooked through yet still firm to the bite, about 4 minutes, stirring occasionally. Drain.

Melt butter in a large saucepan over medium heat. Whisk in flour; cook and stir until light golden, about 3 minutes.

Pour in milk, whisking constantly. Stir in soup, bell peppers, green onions, garam masala, and tarragon; bring to a simmer and cook for 2 minutes. Off heat, stir in pepper Jack cheese until melted and incorporated.

Combine cheese mixture, turkey, and noodles in a large bowl until evenly incorporated; pour into a large casserole dish. Sprinkle chips on top, slightly pressing down with the tines of a fork.

Bake in the preheated oven until top is golden brown and sauce is bubbling, about 30 minutes.