Turkey Noodle Casserole for 12 Servings

Instructions:

1. Bring a large pot of salted water to a rapid boil. Add the egg noodles and cook for 2–3 minutes less than the package instructions. Drain immediately and set aside.
2. Melt 3 tbsp unsalted butter in a saucepan over medium heat. Whisk in the flour for 1 minute until it smells nutty.
3. Slowly pour in the broth and milk, whisking constantly to eliminate lumps. Simmer for 5–7 minutes until the sauce thickens enough to coat the back of a spoon.
4. Stir the thyme, garlic powder, salt, and pepper into the sauce.
5. In a large mixing bowl, combine the cubed turkey, undercooked noodles, thawed peas, carrots, and sautéed celery and onion.
6. Pour the creamy sauce over the mixture and fold until evenly coated.
7. Transfer the mixture to a 9x13 inch baking dish.
8. In a small bowl, combine Panko breadcrumbs, melted butter, grated Parmesan, and paprika. Sprinkle evenly over the top of the casserole.
9. Bake at 350°F (175°C) for 30 minutes or until the topping is golden brown and shattering.