My grandmother always made this and I love it!

[color:"blue"]Turkey Tetrazzini[/color]
INGREDIENTS
12 oz egg noodles, spaghetti, linguini or other pasta (noodles are the best)
12 ounces mushrooms, sliced (about 4-5 cups)
1-2 cups coarsley chopped onions
1/2 cup unsalted butter
1/4 cup all-purpose flour
1 1/2 cups of milk
1/4 cup cream
2 cups chicken broth
1/3 cup dry sherry, marsalla, vermouth, or dry white wine
4 cups coarsely chopped cooked turkey
1 cup cooked peas
2/3 cup freshly grated Parmesan
1/3 cup shredded Swiss cheese
1/3 cup fine fresh bread crumbs
Salt and Pepper
4 oz. jar capers drained (optional)
METHOD
1) Cook the pasta according to the package directions, al dente; drain well and set aside. After you've started with the pasta, proceed to the next steps.
2) Preheat oven to 375°F.
3) Cook the mushrooms & onions in 3-4 Tbsp of the butter over moderate heat, stirring, until all of the liquid they give off has evaporated, about 10 minutes. Set aside.
4) In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.
5) Gradually stir in the milk, cream, broth, and the wine or sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 minutes.
6) In a large bowl combine well the pasta, the sauce, the mushrooms & onions, the turkey, the peas, capers (if desired) and salt and pepper to taste. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese, and transfer the mixture to a buttered shallow 3-quart casserole.
7) In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.
8) cook in the oven for 45 mins. (or til bubbling) covered, uncover and cook another 15 mins.