Turkey Tetrazzini

I hadn't eaten Turkey Tetrazzini since my college days but needed a way to use up some leftover turkey. I searched through several different recipes online (Emeril's, Taste of Home, Allrecipes' Easy, and Allrecipes' Highest Rated) and this is what I came up with.

• 12 ounces wide egg noodles
• 1/4 cup finely chopped onion
• 1 garlic clove, minced
• 2 tablespoon butter
• 3 tablespoons cornstarch
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 can (12 ounces) fat-free evaporated milk
• 2 cups cubed cooked turkey breast
• 1 cup fresh sliced mushroom
• 1 cup frozen peas, thawed
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 tablespoon freshly chopped parsley leaves
• 3/4 teaspoon freshly ground black pepper
• 1/3 cup freshly grated Parmesan

Directions

1. Saute the onions, garlic and mushrooms in butter in a large skillet or Dutch oven over medium-high heat. Add the peas, salt, paprika, cayenne, and chicken broth and cook, stirring, until smooth. Whisk the cornstarch into the evaporated milk and pour into the pan, bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes.
2. Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 8 minutes. Drain in a colander and set aside.
3. When the sauce has thickened, add the noodles, turkey, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined. Serve immediately.