1/2 pound fettuccine 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup milk 1 cup chicken broth 1/4 cup grated Parmesan cheese 1/4 teaspoon salt Dash of ground pepper 2 cups chopped skinless turkey breast (about 10 ounces) 1 (4-ounce) jar or can sliced mushrooms, drained 1/4 cup chopped fresh parsley In a large pot of boiling salted water, cook fettuccine to desired doneness; drain, then place in a large bowl. Meanwhile, in a medium saucepan, melt the butter over low heat. Stir in the flour and cook, stirring, 1 to 2 minutes. Raise heat to medium and gradually stir in the milk and broth. Continue to cook, stirring, until sauce is thickened. Add the Parmesan cheese, salt, pepper, turkey, and mushrooms and continue to cook, stirring occasionally, until turkey is hot. Mix in the parsley. Serve the turkey-mushroom mixture over the fettuccine.