Ingredients:

  • 340g wide egg noodles
  • 450g leftover turkey, shredded or cubed
  • 150g frozen sweet peas
  • 2 medium carrots, finely diced
  • 480ml low-sodium chicken broth
  • 245g plain Greek yogurt, full fat
  • 30g all-purpose flour
  • 10g Dijon mustard
  • 5g garlic powder
  • 3g dried thyme
  • 60g panko breadcrumbs
  • 30g Parmesan cheese, freshly grated
  • 28g unsalted butter, melted
  • 2g sea salt
  • 1g freshly cracked black pepper

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch casserole dish.
  2. Boil 340g egg noodles in salted water for 5 minutes until slightly firm to the bite.
  3. In a large mixing bowl, whisk together the Greek yogurt, all-purpose flour, chicken broth, Dijon mustard, garlic powder, dried thyme, salt, and pepper until the mixture is smooth and no flour lumps remain.
  4. Fold the cooked noodles, carrots, leftover turkey, and frozen sweet peas into the sauce. If the mixture appears too thick, stir in the reserved pasta water 1 tablespoon at a time until reaching a silky consistency.
  5. In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, melted butter, and chopped parsley. Stir until the crumbs are evenly coated.
  6. Transfer the turkey and noodle mixture into the prepared casserole dish. Sprinkle the panko mixture evenly over the top.
  7. Bake for 25 minutes, or until the sauce is bubbling and the breadcrumb topping has achieved a mahogany-colored, shattering crust.