1 box lasagna noodles
2-3 cups broccoli fresh or frozen
1 can cream of mushroom soup
2 cans cream of chicken soup
1 8 oz carton sour cream
1 medium onion, finely chopped
2 chicken bouillon cubes
3-4 cups turkey, cooked and diced
dash pepper
8 oz shredded mozzarella cheese
8 oz sharp cheddar cheese
dash of paprika
1/2 cup parmesan cheese
1/2 teaspoon garlic salt
1 egg beaten

Cook noodles and drain, cook broccoli, drain and chop; set aside. Meanwhile blend soups, parmesan cheese, sour cream, onion, beaten egg, garlic salt and pepper. Crumble in bouillon cubes. Blend well. Lightly spread a little mixture on baking dish. Add chopped turkey mixture on baking dish. Add chopped turkey to remaining mixture. Put layer of noodles overlapping in dish. Spread with 1/3 turkey mixture, then 1/3 broccoli, mozzarella and sharp cheeses. Repeat with 2 more layers, ending with cheeses, sprinkle lightly with paprika.

Bake at 350 for 40 minutes. Let stand 10 minutes before cutting.