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1
Coat a skillet with oil and put over medium heat.
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2
Add shallot and garlic, cook, stirring, until translucent, about 3 minutes.
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3
Add the mushrooms and herbs and saute for 3 to 5 minutes until lightly browned.
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4
Season with salt and pepper.
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5
Transfer the mushrooms to a glass bowl, grate in the zest of a lemon, then cover with plastic wrap to infuse the flavor.
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6
Set aside.
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7
Heat the chicken broth in a medium saucepan and keep warm over low heat.
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8
Melt butter in the skillet and stir in the flour to make a roux.
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9
Cook, stirring constantly, for 3 minutes.
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10
Whisk in the warm stock and stir vigorously to avoid lumps.
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11
Continue for 5 minutes until the sauce is thickened and smooth.
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12
Add the egg, milk, reserved mushrooms, and turkey.
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13
Cook and stir until heated through, do not let boil.
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14
Fold in the cooked noodles and mix to combine.
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15
Spoon the mixture into a buttered 9 by 13-inch baking pan and smooth out with a spoon.
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16
Sprinkle with bread crumbs and Parmesan.
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17
Bake in a preheated 350 degrees F until the sauce bubbles and a top crust has formed, 20 to 30 minutes.
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18
Garnish with toasted almonds before serving.
