Turkey Noodle Casserole

• 4 cups sliced mushrooms
• 1 tablespoon water
• 2 teaspoons olive oil
• 1/3 cup minced onion
• 2 tablespoons white wine
• 1/4 cup flour
• 1 1/3 cups milk
• 2 cups chicken broth
• 1/2 teaspoon thyme
• 1/2 teaspoon sage
• 1/4 cup cream cheese
• 10 ounces egg noodles (cooked and drained)
• 1 cup frozen peas
• 1/3 cup grated parmesan cheese
• 2 cups chopped cooked turkey (or chicken, I use leftovers)
• 1/3 cup seasoned bread crumbs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. In 2 qt saucepan, cook mushrooms with water and oil for 5 minutes.
2. Add onions and wine; cook for 1 minute.
3. Add flour and stir for 2 minutes.
4. Slowly add milk, broth, thyme, sage, and cream cheese; cook for 3 minutes.
5. Heat oven to 375u0b0F.
6. In lg bowl, combine mushroom sauce, noodles, peas, Parmesan and turkey.
7. Spoon into a greased 3-quart casserole dish.
8. Top with breadcrumbs, sprinkle with salt and pepper.
9. Bake for 30 minutes, or until bubbly.

mushrooms, water, olive oil, onion, white wine, flour, milk, chicken broth, thyme, sage, cream cheese, egg noodles, frozen peas, parmesan cheese, turkey, bread crumbs, salt, pepper

Taken from www.food.com/recipe/turkey-noodle-casserole-40697 (may not work)