8 oz. thin spaghetti
1/4 c. chopped onion
2 tbsp. butter
2 tbsp. all-purpose flour
1 env. or 1 cube instant chicken bouillon
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. pepper
1 can evaporated milk (1 2/3 c.)
1 can (3 or 4 oz.) sliced mushrooms
2 pimientos, diced
3 c. diced cooked turkey or chicken
1 c. shredded Provolone cheese (4 oz.)
1/4 c. grated Parmesan cheese

Cook spaghetti according to package; drain; place in a greased 8 cup shallow casserole. While spaghetti cooks, saute onion in butter in a large saucepan until soft. Blend in flour, chicken broth, salt, dry mustard and pepper; cook, stirring constantly until mixture bubbles.

Slowly stir in evaporated milk, then the liquid from the mushrooms plus enough water to make 1 1/2 cups. Cook and stir until sauce thickens and bubbles 3 minutes; stir in mushrooms and pimientos.

Mix 2 cups sauce with drained spaghetti in dish, making a well in center to hold turkey mixture. Combine turkey with remaining sauce; spoon into dish with spaghetti; sprinkle cheese on top. Bake at 425 F. for 20 minutes or until bubbly and golden. Serves 6.