1 tbsp. salt - 3 qts. boiling water
8 oz. egg noodles
3 tbsp. butter
3 tbsp. flour
2 c. turkey broth
1/8 tsp. turmeric
1 c. heavy cream
2 c. diced cooked turkey
2 (3 oz.) cans sliced mushrooms, drained
1/2 c. blanched shredded almonds
1/4 c. grated Parmesan cheese
1/4 c. grated Swiss cheese
1 tsp. salt
1/2 c. sherry or white wine
1/8 tsp. pepper

Add 1 tablespoon salt to rapidly boiling water. Gradually add egg noodles so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain colander. Melt butter in top of double boiler over boiling water. Blend in flour: add turkey broth and cook, stirring constantly until mixture thickens. Add turmeric, wine, 1 teaspoon salt and pepper. Remove from heat and stir in heavy cream. Add 1/2 the sauce to the noodles and place in greased shallow baking dish.

Add turkey, mushrooms and almonds to the remaining sauce. Place turkey mixture in the center of the noodles and sprinkle top with a mixture of Parmesan and Swiss cheese. Bake in a moderate 375 degree oven for 30 minutes or until topping is lightly browned. Makes 4 to 6 servings.