Turkey Tetrazzini

From Connie Zierke, a favorite of Justin's using leftover Thanksgiving turkey.

3 cups of wide egg noodles
2 cups (or however much you have) of diced turkey leftovers
1 yellow onion, diced small
1/2-1 cube butter
2 small cans of mushrooms
1 can of turkey/chicken broth, at least
At least 1 can of evaporated milk
Ground sage
Salt
Pepper
Flour for thickening


Boil egg noodles. Put in a 9 x 13 casserole dish sprayed with cooking spray. Stir in turkey.

In a large sauce pan, sautee onions in at least 1/2 cube of butter (add more butter for desired taste/calories). When they are almost finished, add drained mushrooms and sautee. Slowly stir in evaporated milk. Add broth. If you desire more sauce, add more milk and broth, keeping the ratio about 1 to 1. Make a thickening paste with flour and water. Thicken until a gravy-like consistency. Add salt, pepper, and sage to taste. Pour over noodles in casserole dish.

Bake at 350 until sauce bubbles, about 30 minutes.