Ingredients 1/2-16 oz box (8oz) Notta Pasta Fettuccine
5 tablespoons butter, divided
1 medium onion (approx 10 oz), peeled, chopped small
1-10 ounce box, sliced Baby Bella's (or mushrooms of choice), rinsed
1 teaspoon salt
Pepper to taste
1/2 (rounded) teaspoon dried thyme
2 tablespoons flour or "non-gluten thickener”
1-14.5 oz can chicken broth, or 1 3/4 cups turkey stock
1 cup of half and half
3 cups cooked turkey, cut into bite size pieces
1 cup frozen peas
1/2 cup shredded Parmesan cheese, divided
1/3 cup seasoned gluten free bread crumbs

Directions

1.	Put a large pot of salted water on to boil. Preheat oven to 400°F and grease a 9x13 inch baking dish.
2.	Heat 3 tablespoons of the butter over a medium high heat, in a large skillet. Sauté onion until soft.
3.	Add mushrooms and sauté 1-2 minutes. Sprinkle in salt, pepper and thyme. Cook until liquid runs out of mushrooms.
4.	Sprinkle flour into vegetables and cook, stirring constantly, until completely combined with ingredients.
5.	Slowly add chicken broth or turkey stock, and half and half. Stir until smooth and bring to a boil. Turn down to a simmer and cook 3 minutes.
6.	Add turkey meat, peas and Parmesan, reserving 3 tablespoons of cheese for topping. Cook only until heated through.
7.	Meanwhile, boil Notta Pasta according to directions on box, until just al dente. Drain and rinse in cold water.
8.	Add drained noodles to turkey mixture and stir until combined. Pour into prepared pan.
9.	Melt the remaining 2 tablespoons butter and add the reserved cheese, and bread crumbs. Mix until combined. Sprinkle evenly across top and bake for 20 minutes. If a crisper top is desired cook tetrazzini under broiler until browned. Let rest for 5 minutes and serve.