![](https://cdn.statically.io/img/www.allrecipes.com/thmb/_IdIBj3A5HfaFQ4DfjNDiHO0DVk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1935620-05c5006bcaf04521b88098cef80ba7a4.jpg)
Ingredients
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3 tablespoons butter
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1 (8 ounce) package white mushrooms, sliced
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1 onion, chopped
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2 stalks celery, thinly sliced
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3 tablespoons all-purpose flour
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3 ½ cups milk
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½ (8 ounce) package cream cheese
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1 tablespoon Worcestershire sauce
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1 ½ teaspoons salt
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¼ teaspoon ground black pepper
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¼ teaspoon ground nutmeg
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3 cups cubed leftover cooked turkey
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1 cup peas
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½ (8 ounce) package egg noodles, or more to taste
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½ cup grated Parmesan cheese
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½ cup bread crumbs
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3 tablespoons melted butter
Directions
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Heat 3 tablespoons butter in a large skillet over medium heat; cook and stir mushrooms, onion, and celery until tender, 5 to 10 minutes. Sprinkle flour over mushroom mixture and stir to coat.
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Mix milk, cream cheese, Worcestershire sauce, salt, pepper, and nutmeg into mushroom mixture; cook, stirring occasionally, until cream cheese is melted and sauce is warmed, 5 to 10 minutes. Add turkey and peas to sauce.
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and mix noodles into turkey mixture; pour into the prepared baking dish.
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Combine Parmesan cheese, bread crumbs, and 3 tablespoons melted butter together in a bowl until crumbly; sprinkle over noodle mixture.
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Bake in the preheated oven until top is browned and sauce is bubbling, about 30 minutes.
Nutrition Facts (per serving)
548 | Calories |
28g | Fat |
38g | Carbs |
36g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 548 | |
% Daily Value * | |
Total Fat 28g | 36% |
Saturated Fat 16g | 80% |
Cholesterol 137mg | 46% |
Sodium 1067mg | 46% |
Total Carbohydrate 38g | 14% |
Dietary Fiber 3g | 11% |
Total Sugars 11g | |
Protein 36g | 73% |
Vitamin C 8mg | 9% |
Calcium 320mg | 25% |
Iron 4mg | 21% |
Potassium 765mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.