1 (8 oz.) pkg. spaghetti
3 tbsp. butter
1 sm. onion, diced
1/4 c. flour
3 c. milk
1 (2 1/2 oz.) jar sliced mushrooms
1 chicken flavor bouillon cube
1/2 tsp. salt
1/4 tsp. cracked pepper
1/4 c. grated Parmesan cheese
4 slices white bred
2 c. cubed cooked turkey

About 1 hour before serving:

1. In 6 quart sauce pot, cook spaghetti. Keep warm in sauce pot.

2. Meanwhile over medium heat in 3 tablespoons hot butter, cook onions until tender. Stir occasionally. Stir in flour until blended. Gradually in milk, mushrooms with their liquids, bouillon, salt and pepper; cook, stirring constantly until mixture is slightly thickened. Remove saucepan from heat. Stir in cheese.

3. Tear bread into small pieces to make 2 cups coarse bread crumbs. In pan over low heat melt 3 tablespoons butter. Remove from heat. Stir in bread crumbs; set aside.

4. Preheat oven to 350 degrees. To spaghetti in sauce pot add sauce mixture and turkey. Gently toss to mix well. Spoon mixture into 12x8 inch baking dish. Top with bread crumbs. Bake 30 minutes or until heated through. Enjoy!