1 (8 oz.) pkg. wide egg noodles (uncooked)
2 c. chicken broth
2 c. diced cooked turkey
1 (12 oz.) jar sliced mushrooms
1 small onion, diced
1/4 c. fresh parsley
1 bay leaf
1 c. milk
2 tbsp. cornstarch
4 tbsp. dry breadcrumbs
1 tsp. olive or vegetable oil
2 tbsp. grated Parmesan cheese

Preheat oven to 350°F. Lightly spray 11 x 7-inch baking dish with cooking oil. Cook noodles according to package directions. Combine broth, turkey, mushrooms, onion, parsley and bay leaf in saucepan. Heat to boiling and cook for 5 minutes. Mix milk and cornstarch and stir mixture into boiling saucepan contents until thick, stirring constantly. Remove bay leaf and add cooked noodles. Transfer to baking dish. Mix breadcrumbs, oil, cheese and sprinkle over mixture.

Bake 20 minutes or until crumbs are golden brown and edges are bubbling.