Mediterranean Turkey Noodle Casserole Recipe

• 1 pound medium egg noodles, uncooked
• 14 1/2 ounces can chicken broth
• 1 cup milk, skim
• 1 teaspoon salt
• 1/4 cup cornstartch
• 2 cups chopped cooked turkey
• 14 ounces can artichoke hearts, drain and quarter
• 1/2 cup white wine
• 17 1/2 ounces jar roasted red peppers, drain and sliced
• 9 ripe olives, pitted, sliced
• 1/2 cup Mozzarella cheese, grated
• 1 teaspoon lemon juice
• 1/2 teaspoon black pepper
• cooking spray
• 3 tablespoons Parmesan cheese, grated

Prepare noodles according to package directions. Drain. Stir broth,milk,salt and cornstartch together in large saucepan or Dutch oven until cornstartch is disolved. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in noodles, turkey, artichoke hearts, red peppers, olives, mozzarella cheese, wine, lemon juice and black pepper. Spray a 3-quart baking dish with cooking spray. Spoon noodle mixture into dish. Sprinkle with Parmesan. Bake in 350 degree oven until bubbling around the edges, about 35 minutes. Let stand 5 minutes before serving.
Serves 8.