Instructions: Cook pasta according to package directions; drain and set aside. Meanwhile, preheat oven to 375 degrees F. Bring the broth to a boil in a medium saucepan. Add the mushrooms. Simmer, uncovered, about 4 minutes or until tender. Stir the milk into the mushroom mixture. In a custard cup stir together the cornstarch and sherry until smooth. Stir the cornstarch mixture into the mushroom mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute more. Remove the saucepan from the heat. Stir in the salt and pepper. Then stir in the turkey. Add the pasta and toss until well coated. Transfer the pasta mixture to a shallow 3-quart casserole. Sprinkle with the Parmesan cheese. Bake for 20 to 30 minutes or until golden brown and bubbly.

Yield: 6 servings.

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