Step 1: In a large skillet melt 2 tablespoons of butter, add in mushrooms and celery, garlic, thyme and cayenne, saute for about 3 minutes or until softened.
Step 2: In a bowl combine the cornstarch and milk or light cream and bouillion granules until smooth, then stir into mushroom mixture; bring to a simmer over medium heat, stirring constantly, then simmer for 1-2 minutes or until thickened.
Step 3: Stir in the cooked turkey, cooked noodles, broth, seasoned salt and pepper; mix until well combined and heated through.
Step 4: Pour into a greased 2-quart baking dish.
Step 5: Mix the remaining 2 tablespoons of melted butter with breadcrumbs; sprinkle over casserole.
Step 6: Bake, uncovered in a preheated 375 degree F oven for 20-25 minutes or until heated through.
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