Turkey Noodle Casserole - cooking recipe

Ingredients

8 ounces wide egg noodles
salt
1 tablespoon extra virgin olive oil
3 slices bacon, chopped
1 1/3 lbs ground turkey breast (or the average weight of 1 package)
16 ounces white button mushrooms, trimmed & sliced
1 medium onion, chopped
black pepper
2 teaspoons poultry seasoning or 2 teaspoons dried thyme
1/2 cup dry white wine
1 cup chicken stock
1/2 cup heavy cream
1/4 teaspoon nutmeg, freshly grated
2 tablespoons butter, softened
2 cups gruyere cheese, grated (8 oz. brick)
1 cup plain breadcrumbs
2 -3 tablespoons fresh parsley leaves, chopped

Preparation

Bring large pot of water to a boil, add salt and cook noodles until al dente, about 4 minutes - (I added 1 tsp Salt).
Preheat a large, deep skillet over medium high heat. Add olive oil and bacon, rendering fat, about 2-3 minutes. Can use smoked bacon, turkey bacon, or ham.
Add breast meat and cook, using a wooden spoon to crumble.
Move the meat over to one side of the skillet and add onions and mushrooms to the opposite side.
Cook onions and mushrooms 3-5 minutes and then combine them with the meat mixture and season liberally with salt and pepper - (I cooked onions for about 8-10 minutes to soften more and I used canned mushrooms, adding them the last 2 minutes. I sprinkled with 1/2 tsp both salt & pepper).
Sprinkle with Poultry Season - (I used 1 Tbl.).
Cook for 5 minutes and then add wine.
Deglaze pan lifting up any drippings or bits.
Stir in stock and bring to a bubble, then stir in cream and reduce heat to low.
Add nutmeg to sauce and stir -(I used 1/4 tsp dried nutmeg).
Taste to adjust seasonings.
Preheat broiler to high.
Combine drained noodles with turkey sauce.
Grease an oblong casserole dish with a little butter nestled in a pc of paper towel, then tranfer the turkey noodle mixture to the dish - (I used Pam, worked fine).
Top the casserole with the Gruyere (Emmentaler OR Jarlsberg OR Appenzell OR Raclette OR Swiss cheese), then bread crumbs -(I used Mozzarella and it tasted super)
Place casserole 8-10 inches from the broiler and brown 2-3 minutes until cheese is melted and the crumbs have browned - (I baked 30 minutes to allow the noodles to absorb all the juices and it browned nicely).
Garnish with parsley.
Time took me 20/30, not her 10/20.