1 lb. bacon
2 c. cooked turkey, cubed
3 c. turkey broth
1/2 c. chopped onion
1/2 c. chopped green pepper
1 lb. egg noodles
1 lb. frozen peas
1/2 lb. sliced mushrooms
3 tbsp. flour
1 c. dry white wine
2 c. fresh bread crumbs
1/2 c. grated Parmesan cheese
1/4 c. chopped parsley
3 tbsp. melted butter

(Cooked chicken and chicken broth may be substituted for turkey!)

Cook noodles according to directions on package. Drain and rinse. Cook bacon until crisp. Remove from pan and save 2 tablespoons bacon fat to saute the onions and peppers until soft. Add mushrooms and saute a few minutes longer. Add the flour. Stirring constantly until thickened; gradually add the broth and stir until smooth and thickened. Stir in the wine, turkey and peas. Break up bacon into pieces and add to mixture. Stir in noodles. If mixture seems too thick add a little milk. Combine bread crumbs, Parmesan cheese, parsley and melted butter until mixture is moistened. Sprinkle over mixture which has been placed in greased 2 quart casserole. Bake at 375 degrees for 35 to 45 minutes until top is browned and bubbly.