6 tbsp. butter
5 tbsp. flour
2 1/2 c. chicken broth
1 1/4 c. half and half
1/2 c. dry white wine
3/4 c. fresh grated Parmesan cheese
3/4 lb. mushrooms, sliced
Salted water
8 oz. noodles, spaghetti or tagliarini
3 to 4 c. cooked turkey, bite-size
Salt to taste

Melt 2 tablespoons butter, mix in flour and gradually blend in broth, cream and wine. Cook, stirring, for about 3 minutes after mixture starts to simmer. Stir in 1/2 cup of the Parmesan cheese. Measure out 1 cup of the sauce and blend in remaining cheese. Melt remaining 4 tablespoons butter in pan, add mushrooms and cook quickly, stirring, until lightly browned. Bring enough salted water to boil to cook noodles just until tender; drain. Combine the large portion of sauce, mushrooms (save a few slices to garnish), hot noodles, and turkey; salt to taste. Turn into a large shallow casserole or individual casseroles. Spoon the 1 cup of sauce evenly over the surface and top with the reserved mushroom slices. Bake in a 375 degree oven until bubbling; allow 15 minutes for large casserole and about 8 minutes for individual ones. Top can be broiled until lightly browned, if desired.