1/3 c. butter, divided
1/2 lb. mushrooms, sliced
1/2 c. chopped celery
2 tbsp. corn starch
1 tsp. salt
1/2 tsp. dried thyme leaves
1/8 tsp. white pepper
2 c. milk
2 c. cooked turkey, diced
2 c. cooked egg noodles
2 tbsp. white wine
1/2 c. fine dry bread crumbs

In large skillet heat 3 Tbsp. butter over medium heat. Add mushrooms and celery; cook about 5 minutes or until tender. Strain mushrooms and celery; reserving vegetables and juices. In medium saucepan stir together cornstarch, salt thyme and pepper. Gradually stir in reserved vegetable juices and milk. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Remove from heat. Add turkey, noodles, wine, mushrooms and celery. Stir until well mixed. Spoon into 1 1/2 quart casserole dish. In small skillet melt remaining butter. Add bread crumbs and stir until well mixed. Sprinkle over casserole.

Bake at 400°F oven for 15 to 20 minutes, or until bubbly.

Makes 6 to 8 servings.