1 (12 oz.) pkg. thin egg noodles
2 tbsp. butter
1 (5 oz.) can drained & chopped water chestnuts
1 stick butter
1/2 c. flour
2 c. heavy whipping cream
4 c. cooked turkey, cut up
1 c. toasted, slivered almonds
3 bunches broccoli, steamed & chopped coarsely
Parmesan cheese

Cook noodles. Mix with butter and water chestnuts. Place cooked noodle mixture in 9"x13"x2" pan and toss. In a saucepan melt the stick of butter over low heat, mix in flour and continue to stir for 2 to 3 minutes. Whisk in whipping cream and stir until thick. Season to taste. Put broccoli and turkey over noodles evenly and pour sauce over. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes.