Pre-heat oven to 350º. Melt butter in large pan and cook mushrooms until just tender. Add flour and, while stirring slowly, stir in chicken broth. Cook over medium heat while stirring occasionally until mixture starts to thicken. Remove from heat and add the half-and-half, sherry, parsley, and the salt and pepper. Add turkey and cooked spaghetti and mix well. Pour mixture into an ungreased baking (casserole) dish and sprinkle with cheese. Bake for 35 to 40 minutes. Let stand at least 5 minutes to stop bubbling.

Notes: I used red wine instead of sherry, and I used a bit more flour than that to thicken it up.

It comes out looking like this:

Mmm!

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