8 oz. (about 4 cups) Wide or Extra Wide Egg Noodles, uncooked
Vegetable cooking spray
2 cups low-sodium chicken broth
2 cups diced, boneless, skinless, cooked turkey
12 oz. mushrooms, thinly sliced
1 small onion, peeled and thinly sliced
1/4 cup chopped fresh parsley
1 bay leaf
1 cup milk
2 tbsp. cornstarch
4 tbsp. dry bread crumbs
1 tsp. olive or vegetable oil
2 tbsp. grated Parmesan cheese
Cook pasta according to package directions. While pasta is cooking, heat oven to 350° F. Lightly spray an 11x 7-inch baking dish with vegetable spray. Combine chicken broth, turkey, mushrooms, onion, parsley and bay leaf in a 2-quart saucepan over medium heat. Heat to boiling, cover pot and cook 5 minutes.
Stir milk and cornstarch together in a small bowl until the cornstarch is dissolved. Stir milk mixture into the saucepan. Heat to boiling, stirring constantly. Reduce heat to simmering. Simmer, covered, 3 minutes. Remove from heat.
When pasta is done, drain well and return to pot. Remove bay leaf from sauce and pour sauce into pot. Stir until pasta is coated with sauce. Transfer mixture to the prepared baking dish.
Mix the bread crumbs, oil and Parmesan cheese together in a small bowl until evenly blended. Sprinkle mixture over pasta. Bake until crumbs are golden brown and edges are bubbling, about 20 minutes. Serve hot.