Ingredients

• 6 tablespoons
• 2 stalks celery , thinly sliced
• 1 onion , chopped
• 1 , 8 ounce
• 3 tablespoons all-purpose flour
• 3.5 cups milk
• ½ , 8 ounce
• 1 tablespoon Worcestershire sauce
• 1.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons ground nutmeg
• 3 cups cubed cooked turkey
• 1 cup peas
• ½ , 8 ounce
• 0.5 cups grated Parmesan cheese
• 0.5 cups bread crumbs

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Melt 3 tablespoons butter in a large skillet over medium heat. Add celery, onion, and mushrooms; cook until tender, 5 to 10 minutes. Sprinkle flour over celery mixture; stir to coat.
3. 3 Stir milk, cream cheese, Worcestershire sauce, salt, black pepper, and nutmeg into celery mixture; cook and stir until cream cheese melted and sauce is warmed through, 5 to 10 minutes. Stir in turkey and peas.
4. 4 Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil, stirring occasionally, until cooked through yet slightly firm, about 5 minutes. Drain. Stir noodles into turkey mixture; transfer to the prepared baking dish.
5. 5 Place remaining 3 tablespoons butter in a microwave-safe bowl; microwave until melted. Cool. Stir Parmesan cheese and bread crumbs into melted butter until crumbly. Sprinkle over noodle mixture.
6. 6 Bake in the preheated oven until top is browned and sauce is bubbling, about 30 minutes.

Nutrition per serving