Ingredients
6 cups uncooked egg noodles2 tablespoons olive oil1/3 cup sliced green onions1 pound sliced fresh mushrooms3 tablespoons minced fresh parsley1 tablespoon minced fresh thyme or 1 teaspoon dried thyme2 bay leaves1 garlic clove, minced2 teaspoons grated lemon zest1/4 cup butter, cubed1/4 cup all-purpose flour2 cups chicken broth1 cup 2% milk1 large egg yolk, lightly beaten4 cups cubed cooked turkeySalt and pepper to taste1/3 cup dry bread crumbs1/3 cup grated Parmesan cheese1/2 cup sliced almonds, toasted
Preparation
Cook noodles according to package directions. Meanwhile, in a Dutch oven, heat oil over medium heat. Add green onions; cook and stir 3 minutes. Add mushrooms, parsley, thyme and bay leaves. Cook until mushrooms are lightly browned. Add garlic; cook 1 minute longer. Discard bay leaves.
Transfer mushroom mixture to a small bowl; stir in lemon zest and set aside. Drain noodles.
Preheat oven to 350°. In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Whisk in broth. Bring to a boil; stir until thickened, about 2 minutes. Combine milk and egg yolk; add to sauce. Cook, stirring, 2 minutes longer.
Stir in mushroom mixture and turkey; heat through. Fold in noodles. Season with salt and pepper.
Spoon into a greased 13-x9-in. baking dish. Toss bread crumbs and cheese; sprinkle over top. Bake, uncovered, until lightly browned, 25-30 minutes. Sprinkle with almonds.
