Step 1

Lightly grease an 8x12-inch baking dish.

Step 2

Cook the egg noodles according to the package directions.

Step 3

Drain the noodles well and set them aside.

Step 4

In a Dutch over medium heat, melt the butter.

Step 5

Add the onion and the green pepper to the melted butter and sauté until tender, about 5-6 minutes.

Step 6

Add the flour and cook, stirring constantly, until smooth and golden, about 1-2 minutes.

Step 7

Gradually add the milk and cook the mixture over medium heat, stirring constantly, until thickened and bubbly, about 5 minutes.

Step 8

Stir in the cooked noodles, 1/4 cup of the parmesan cheese, the poppy seeds, the salt, the red pepper, and the cooked turkey.

Step 9

Add the pimientos and stir gently to incorporate.

Step 10

Spoon the mixture into the prepared baking dish.

Step 11

Cover and chill the casserole for at least 8 hours and up to overnight.

Step 12

Preheat the oven to 350 degrees F.

Step 13

Let the dish stand at room temperature for 30 minutes. Bake the casserole, covered, for 45 minutes.

Step 14

Uncover the casserole and sprinkle the top with the remaining parmesan cheese.

Step 15

Bake again, uncovered, until thoroughly heated, about 10 minutes.

Step 16

Serve.