Creamy and comforting Turkey Casserole with Noodles is a great way to use up turkey leftovers, takes only 20 minutes to prep, and tastes absolutely amazing!
Preheat the oven to 375° and have ready a greased 9x13" casserole dish.
Melt 3 tablespoons of butter. In a small bowl, mix together the panko bread crumbs, and Parmesan. Set aside until ready to use.
In a large sauté pan, melt 1/4 cup butter over medium-high heat. As soon as the butter has melted, add the chopped mushrooms and sauté for about 5 minutes, just until the mushrooms are cooked through.
Sprinkle the flour over the mushrooms and stir to combine. Add the chicken broth on big splash at a time, stirring well after each addition. Then, add the cream, salt, pepper, garlic powder, and onion powder and stir to combine. Bring the mixture to a simmer and allow to thicken slightly, about 3-4 minutes.
In a large bowl, stir together the cooked pasta, diced turkey, sauce, and peas. Transfer to the casserole dish and top with the Panko-Parmesan mixture.
Bake for 20-25 minutes, until the sides are bubbly. Serve and enjoy!