Turkey Noodle Casserole Recipe

2/3 cup chopped onion
1 garlic clove, minced
1 tablespoon olive or canola oil
1 1/2 pounds turkey, cut into 3/4 ~ inch cubes
1 ~ 14.5 ounce can turkey or chicken broth
1 1/2 cups chopped carrots
3 celery stalks, chopped
1/2 teaspoon dried savory
3 tablespoons butter or margarine
3 tablespoons all ~ purpose flour
3/4 teaspoon salt
1/8 teaspoon white pepper
1 1/2 cups 2% milk
1 1/4 cups shredded reduced ~ fat Cheddar cheese
8 ounces wide egg noodles, cooked according to the package directions and drained

DIRECTIONS
In a large nonstick skillet, sauté onion and garlic in oil until tender. Add turkey; cook and stir until no longer pink. Add the broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10 ~ 15 minutes or until vegetables are tender.

Meanwhile, in a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well.
Transfer to a 3 ~ quart baking dish coated with nonstick cooking spray. Bake Turkey Noodle Casserole Recipe, uncovered, at 350º for 15 ~ 20 minutes or until bubbly.