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1
Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes.
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2
Add the garlic and cook for 2 minutes, stirring.
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3
Add the mushrooms, Essence, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes.
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4
Sprinkle with the flour and cook, stirring, for 2 minutes.
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5
Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes.
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6
Add the heavy cream and bring to a boil.
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7
Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes.
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8
Preheat the oven to 375 degrees F.
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9
Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes.
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10
Drain in a colander and set aside.
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11
Butter a 9 by 13-inch casserole or baking dish with the remaining tablespoon of butter and set aside.
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12
When the sauce has thickened, add the noodles, turkey, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined.
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13
Transfer to the prepared casserole and top with the potato chips.
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14
Bake uncovered until bubbly and golden brown, about 30 minutes.
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15
Serve immediately.
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16
Combine all ingredients thoroughly.
