• In a large frying pan (skillet), melt the butter.
• In a large pot, boil water to cook the pasta.
• Saute onions until semi-soft, 5 minutes.
• Add celery and garlic. Saute for 5 more minutes
• Add mushrooms and saute until a little browned.
• Remove all ingredients except any remaining liquid in the pan. Set aside.
• Deglaze the pan by adding the sherry. Cook for a minute or two.
• Add flour and mix; it will be very lumpy. Cook for one minute.
• Add chicken broth, whisking to remove any lumps. Cook until mixture thickened slightly.
• Add cream, whisk,
• Add sour cream, whisk.
• Add Italian seasoning, thyme, paprika, and onion powder, dried parsley flakes, salt and pepper.
• Add carrots, red pepper, peas, pimentos. Whisk gently.
• Return the mushroom mixture back into the frying pan. Mix gently.
• Add chopped/shredded turkey
• Cook the pasta in the hot boiling water for about 5 minutes only. It continues to cook in the oven.
• Add the partially cooked pasta into the turkey/sauce mixture.
• Prepare a large casserole baking dish with cooking spray.
• Pour the entire mixture into the baking dish.
• Sprinkle the cheddar cheese all over the top of the mixture.
• Sprinkle the parmesan cheese all over the top of the mixture.

Prepare the Buttercrumb Topping

• Toss the panko breadcrumbs with the garlic powder, paprika, salt and the melted butter.
• Sprinkle over the top layer of cheddar and parmesan cheeses.
• Bake at 350 degrees (F) for 45 minutes.
• I also turn onto broil for 5 minutes at the end to get the breadcrumbs a little more golden brown.