Turkey Tetrazinni

1 package (12 ounces) of spaghetti (or fettuccini)

½ lb of chopped mushrooms

1 medium onion, chopped

1/3 cup of butter

3 tablespoons of flour

3 cups of milk

1 cup of chicken broth

3 cups of cubed turkey

¾ teaspoon of salt

½ teaspoon of pepper

½ cup of shredded parmesan cheese

Preheat oven to 375˚ (you can also cook this on the stove-top only.) Boil pasta according to package directions.

Meanwhile, in a large skillet, saute onion and mushrooms in butter until tender. Stir in flour until combined and gradually add milk and broth.

Bring to a boil; cook and stir until the sauce has thickened. Stir in turkey and add the salt and pepper.

Next you could do one of two things. You could add the pasta and cheese to the skillet, cover it, turn the heat down to low, and let the dish simmer (stirring occasionally) until the dish has thickened and the sauce has reduced. Or you could layer the pasta, turkey mixture, and cheese in a greased 13x9 dish; then cover and bake for 25-30 minutes or until heated through.