1 (12 oz.) pkg. frozen egg noodles
1/4 c. butter
1/4 c. flour
1 tsp. dehydrated minced onion
1/2 tsp. salt
1/8 tsp. pepper
1 (4 oz.) can mushrooms
Milk (approx. 2 c.)
2 c. diced, cooked turkey
1 (10 oz.) pkg. frozen cut asparagus, thawed
1/2 c. shredded cheddar cheese

Preheat oven to 350 degrees. Cook noodles in large amount of boiling water for 20 to 30 minutes. Drain well.

While noodles are cooking, melt the butter in a large skillet over low heat. Blend in flour and stir until lightly browned. Add onion, salt and pepper.

Drain mushrooms and add enough milk to make 2 1/2 cups liquid. Add the liquid to the skillet and cook, stirring constantly until mixture thickens and bubbles. Boil 2 to 3 minutes. Add mushrooms, turkey, asparagus and drained noodles; mix well.

Pour into lightly greased 2 quart casserole dish. Cover with foil and bake for 35 minutes. Remove foil, top with cheese and return to oven until cheese melts (about 5 minutes). Makes 8 (1 cup) servings.