Step 1

Preheat the oven to 350 degrees Ferenheit.

Step 2

In a large pot, bring 8 cups of water to a boil and cook the egg noodles al dente according to package directions.  Drain and set aside.

Step 3

In a large pot (I used the same pot), heat the olive oil on low until shimmering. Add the onions and garlic, and sauce for 5 minutes until soft.  Add the celery and mushrooms and sauce for another 8 minutes on low heat.  Add the frozen peas, spinach, Italian seasoning and stir.  Turn off heat.

Step 4

In a sauce pan, heat the vegetable stock and milk on low heat, until just simmering.  Add the cream cheese and stir until all ingredients have melted together.

Step 5

To the pot with the veggies- add the egg noodles, cream cheese/milk mixture, and the chopped turkey.  Add the parsley, black pepper, 1.5 cups of mozzarella, and stir to combine.  Add ingredients to a greased 13x9 inch baking dish.  Top with remaining half cup of mozzarella and breadcrumbs.

Step 6

Cook covered for 20 minutes.  Remove cover, and cook for an additional 15 minutes until top begins to brown and the casserole is bubbly.