1/2 c. butter
1/2 c. flour
1 1/2 tsp. salt
Dash nutmeg
Dash cayenne
2 c. milk
1 can (10 1/2 oz.) condensed chicken broth undiluted
2 egg yolks
1/2 c. light cream
1/4 c. dry sherry
1 pkg. (8 oz.) thin spaghetti
4 c. cooked turkey, in large pieces
1 can (6 oz.) sliced mushrooms
1 c. grated sharp cheddar cheese
Parmesan cheese

Make sauce: Melt butter in saucepan stir in flour, salt, nutmeg and cayenne pepper until smooth. Gradually stir in milk and chicken broth; bring to boil, stirring constantly. Boil gently, 2 minutes or until mixture is slightly thickened.

In small bowl beat yolks with cream. Gently beat in a little of the hot mixture. Return to saucepan and cook over low heat, stirring constantly, until sauce is hot do not boil. Remove from heat and add sherry.

Cook spaghetti as to package directions; drain. Add 2 cups sauce to drained spaghetti and toss until well blended. Add turkey and mushrooms to remaining sauce.

Turn spaghetti into 12 x 8 x 2 inch baking dish. Spoon turkey mixture over top. Sprinkle with cheddar cheese, then cover top with Parmesan cheese.

Bake in preheated 300 degree oven covered 25 minutes; uncover and bake 10 minutes more or until piping hot. Serves 8. This is the best tetrazzini I have ever eaten.