2 c. (1/4 lb.) sliced fresh mushrooms
1/2 c. thin short strips green pepper
1/4 c. melted butter
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano leaves
1 chicken bouillon cube
3/4 c. water
1 1/3 c. Carnation milk
2 1/2 c. cubed turkey
2 tbsp. chopped pimento
4 oz. noodles
2 tbsp. grated Parmesan cheese

Saute mushrooms and green pepper in skillet until tender. Add flour, salt, pepper, oregano. Stir until blended. Dissolve cube in water, add to skillet with milk. Cook over medium heat until thickened. Add turkey and pimento. Stir to combine.

Cook noodles - drain and toss with 3 cups turkey mixture. Place in buttered 12 x 7 1/2 x 2 inch baking dish. Make well in center, pour remaining turkey mixture in center. Sprinkle with Parmesan cheese. Bake 350 degrees for 15 to 20 minutes until heated through. 4 to 6 servings.