Turkey Tetrazzini Egg Noodles

Ingredients:

• 450 g sliced ​​mushrooms
• 1.8 kg cooked turkey breast, cut into pieces or strips
• 450 g of cooked egg noodles
• 2 cups low-sodium chicken broth
• 1 shallot, chopped
• 1 crushed clove of garlic
• 3 tablespoons chopped parsley
• 2 tablespoons thyme leaves
• 2 bay leaves
• Salt and freshly ground pepper to taste
• Grated lemon zest
• 2 tablespoons of vegetable oil
• 4 tbsp (60 g) butter
• 1/4 cup wheat flour
• 1 lightly beaten egg yolk
• 1 cup of milk
• 1/2 cup bread crumbs
• 1/2 tbsp. grated parmesan
• 1/2 toasted almond petals

Preparation:

1. Heat oil in a skillet over medium heat. Add the shallots and garlic and cook, stirring, until translucent, about 3 minutes.
   
   Add the mushrooms, parsley, thyme, and bay leaf and sauté for 3-5 minutes until lightly browned. Season with salt and pepper. Transfer the mushrooms to a glass bowl, grate the lemon zest into it, then cover with plastic wrap to absorb the flavor.
2. In a medium saucepan, heat the chicken broth and keep hot over low heat.
   
   Melt the butter in a frying pan and add the flour to make a sauce. Cook, stirring constantly, for 3 minutes. Add the mixture to the pan with the warm broth and stir vigorously to prevent lumps from forming. Cook for 5 minutes, until the sauce thickens and becomes smooth. Add the yolk, milk, flavored mushrooms, and turkey. Cook and stir until the mixture is heated through, but do not let it boil.
   
   Add cooked pasta and stir.
3. Spoon the mixture into a greased 9x13-inch casserole dish and smooth it out with a spoon. Sprinkle with bread crumbs and Parmesan cheese.
   
   Bake in a preheated oven at 180°C for 20-30 minutes, until the milk sauce begins to simmer and a crust forms on the surface. Sprinkle with toasted almonds before serving.