Step 1

Preheat the oven to 350°.

Step 2

In a large frying pan or cast-iron skillet over medium-high heat add in the butter.

Step 3

Once the butter is melted place in the onions and mushrooms and cook for 8-10 minutes while occasionally stirring until browned and tender. All the moisture from the mushrooms will secrete and then go back in.

Step 4

Stir in the garlic and cook for 20 to 30 seconds and then sprinkle in the flour and mix until completely mixed in.

Step 5

Next, deglaze with the sherry wine which will immediately absorb into the mushrooms and onions.

Step 6

Pour in the chicken stock and stir to mix. Bring the mixture to a boil.

Step 7

Once boiling it should be very thick and at this point pour in the cream to and mix to form a creamed mushroom sauce.

Step 8

Add in the turkey, ½ cup of parmesan cheese, salt and pepper and mix to combine. Set aside and keep warm.

Step 9

In a large pot of boiling salted water add in the pasta and cook until al dente or according to the instructions on the package.

Step 10

Drain the noodles and add them to the pan with the creamed mushrooms along with the peas and gently thoroughly mix all the ingredients.

Step 11

At this point you can leave in the pan or transfer to a 13x9 casserole dish.

Step 12

Sprinkle evenly with the breadcrumbs and remaining ½ cup of parmesan cheese over the top.

Step 13

Bake at 350° for 40 to 45 minutes or until lightly browned on top and bubbling. Sprinkle on optional chopped fresh parsley.