4 1/2 oz. uncooked spaghetti
1/4 c. reduced - calorie butter
1 minced clove garlic
1/4 c. finely chopped onion
3 tbsp. cornstarch
1 1/2 c. chicken broth
1 1/2 c. evaporated skimmed milk
1/2 tsp. seasoned salt, optional
16 oz. cooked and cubed turkey
1 can mushrooms, drained
1 1/2 oz. parmesan cheese

Preheat oven to 350 degrees. Cook and drain spaghetti; set aside. Melt butter in saucepan over medium heat. Add garlic and onion; saute until transparent. Dissolve cornstarch in broth, whisk into butter mixture, stirring constantly. Until mix boils and thickens. Add milk, blending well; cook 5 minutes. Add salt, pepper, turkey, mushrooms and spaghetti; mix well. Spread evenly in 9 x 13 pan, sprayed with non-stick vegetable spray. Sprinkle with cheese; bake at 350 degrees for 30 minutes.