Turkey (or Chicken) Tetrazzini

2 T olive oil
1 shallot, chopped
1 garlic clove, minced
1-lb mushrooms, sliced
3 T chopped parsley
2 T thyme leaves
2 bay leaves
salt and pepper to taste
grated lemon zest
2 c chicken stock
4 T butter
1/4 c flour
1 egg yolk, lightly beaten
1 c milk
1 lb cooked turkey or chicken
1/2 c bread crumbs
1/2 c parmesan cheese
1/2 lb cooked egg noodles

Coat a skillet with oil over medium heat. Add shallot and garlic, cook, stirring until translucent, about 3 minutes. Add the mushrooms and herbs and saute 3-5 minutes until lightly browned. Season with salt and pepper. Transfer the mushrooms to a glass bowl, grate in the zest of a lemon, cover with plastic wrap and set aside.

Heat the chicken broth in a medium saucepan and keep warm over low heat. Melt butter in the skillet and stir in the flour to make a roux. Cook, stirring constantly for 3 minutes. Whisk in broth and stir vigorously for 5 minutes until sauce is thick and smooth. Add the egg, milk, mushrooms and chicken (or turkey). Cook and stir until heated through. Fold in the cooked noodles.

Spoon the mixture into a greased 9x13 pan. Sprinkle top with bread crumbs and parmesan cheese. Bake in a 350 degree F oven until crusty, 20-30 minutes.