1 (16 oz.) pkg. med. egg noodles
1 (10 oz.) pkg. frozen broccoli spears
3 tbsp. butter
3 tbsp. flour
1 tsp. salt
1 1/2 c. shredded cheddar cheese
2 c. cut up turkey
1/4 tsp. mustard
1/4 tsp. pepper
2 c. milk
1/2 c. slivered almonds

Preheat oven to 350 degrees. Cook noodles until tender; drain. Remove broccoli stems and dice leaving florets whole. Cook until tender; drain. In saucepan over low heat melt butter; stir in flour, slat, mustard, pepper, and milk stirring constantly. Cook until thick and smooth. Remove from heat and stir in cheese until melted. In greased pan layer noodles, turkey, broccoli, pour cheese sauce over all. Arrange florets on top, pressing lightly into sauce. Sprinkle with almonds. Bake covered 15-20 minutes (or until bubbly). Great for leftover Thanksgiving turkey!