8 oz. thin spaghetti
1 pkg. (1 1/4 lb.) fresh turkey breast slices
1/2 c. butter
1/4 c. onion, chopped
8 oz. sliced fresh mushrooms
1/3 c. flour
2 1/2 c. chicken broth
2 c. milk
1/4 c. dry sherry
2 c. shredded Mozzarella cheese
1/8 tsp. ground nutmeg
1/2 c. grated Parmesan cheese

Break spaghetti into 6 inch pieces. Cook until tender; drain. Cut turkey into 3 inch pieces. Heat butter in large skillet over medium high heat until melted. Cook turkey until no longer pink about 2 minutes on each side; remove from skillet. Cook onion and mushrooms until onion is tender, stir in flour. Cook 1 minute, stir in broth and milk.

Heat to boiling, stirring constantly. Boil and stir until thickened. Remove from heat, stir in sherry, mozzarella, nutmeg, spaghetti and turkey. Spoon into 2 1/2 quart casserole. Sprinkle with Parmesan cheese. Bake until bubbly, about 30 minutes.