1
: Cook noodles in a large amount of boiling salted water. Drain and transfer to a greased 13- by 9-inch (3 L) baking dish, cutting long noodles to make serving easier.
2
: In a saucepan, melt butter over medium-high heat. Add onion, mushrooms and celery and cook for 4 minutes, until softened. Stir in flour and cook for 2 minutes. Add stock, evaporated milk, poultry seasoning, nutmeg, salt and pepper. Cook, stirring often, for 5 minutes, or until thickened (sauce will still be quite thin). Stir in turkey and peas. Spoon mixture over noodles.
3
: Top with cheese, breadcrumbs and parsley. Bake in a preheated 350ºC (180ºC) oven for 30 minutes or until bubbling and browned. Let stand 10 minutes before serving.