8 oz. wide egg noodles
2 tbsp. butter
1/4 c. all-purpose flour
1 (14.5 oz.) can chicken broth
1/2 c. water
1/2 tsp. dried thyme
pinch of nutmeg
1/2 c. fat-free half and half
1 tbsp. olive oil
1 small onion, chopped
1 (10 oz.) pkg. mushrooms, quartered
1 c. frozen peas, defrosted
3/4 lb. cooked turkey, coarsely chopped (3 c.)
3 tbsp. grated Parmesan cheese

Cook egg noodles according to package directions. Rinse under cold water; drain and set aside.

Heat oven to 400°F.

In saucepan, melt butter over medium heat. Stir in flour and cook. Whisk in broth, water, thyme and nutmeg. Heat to boiling, whisking constantly. Reduce heat and simmer, whisking, for 4 minutes. Stir in half and half; set aside.

In skillet, heat olive oil over medium heat. Add onion and cook 3 minutes. Add mushrooms and cook 5 minutes. In 2 1/2-quart baking dish, combine noodles, mushroom mixture, peas and turkey. Stir in sauce and sprinkle with Parmesan cheese.

Bake until bubbly, about 30 minutes.