4 tbsp. butter
1/2 c. chopped onion
1 sm. garlic clove, crushed
1 can cream of celery soup
2 c. chopped cooked turkey
3/4 c. milk
2 tsp. prepared mustard
1/4 tsp. rosemary, crushed
8 oz. fine egg noodles
1 tbsp. salt
3 qt. boiling water
1/2 c. shredded cheddar cheese
1/4 c. chopped parsley for garnish

In medium saucepan, melt 2 tablespoon butter. Add onion and garlic. Saute over medium heat, stirring constantly until onion is tender, about 5 minutes. Stir in soup, turkey, milk, mustard and rosemary. Cook over low heat, stirring constantly until hot. Keep warm while preparing noodles. Gradually add noodles and salt to rapidly boiling water so that water continues to boil. Cook uncovered, stirring occasionally until tender. Drain in colander. Return noodle to pan. Toss with cheese, parsley and 2 tablespoons butter. To serve, spoon sauce over noodles. Garnish with sprigs of parsley. Serves 6.