1 (8 oz.) pkg. linguini or spaghetti
6 tbsp. butter, divided
1 sm. onion, diced
1/4 c. flour
2 3/4 c. milk
1 sm. jar mushrooms & juice
1 chicken bouillon cube
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. Parmesan (grated) cheese
4 slices bread

1. Cook pasta. Keep warm.

2. In 2 quart saucepan over medium heat add butter and cook onion until tender, stirring occasionally. Stir in flour until blended. Gradually stir in milk mushrooms, bouillon, salt and pepper. Cook stirring constantly until mixture is slightly thickened. Remove from heat, stir in cheese.

3. Crumble bread in small pieces to make 2 cups coarse crumbs. In small saucepan melt remaining 3 tablespoons butter, remove from heat. Stir in crumbs. Set aside.

4. Preheat oven to 350 degrees. Add sauce mixture and turkey to pasta. Gently toss mixture well. Spoon into 12 x 8 inch baking dish, top with bread crumbs. Bake 20 minutes or until heated through.