Egg noodles "Tetrazini"

Ingredients:

• 340 g wide egg noodles
• 450 g of roasted turkey, diced or stripped
• 1/3 tbsp. grated parmesan
• 450 g of sliced ​​white champignons (stems removed)
• 1/4 cup dry white wine
• 1 and 3/4 cups heavy cream
• 2 cups chicken broth
• 1.5 cups chopped onion
• 1/2 cup chopped red bell pepper
• 7 tbsp unsalted butter (portions)
• 1 teaspoon crushed garlic
• 1/2 teaspoon chopped fresh thyme leaves
• 1/4 cup wheat flour
• 1 tbsp chopped fresh parsley leaves
• 1.5 tsp salt
• 3/4 tsp freshly ground black pepper
• 1 pack (155 g) crushed potato chips
• 1.5 tsp spice mix, see recipe below

Emeril's Creole Spice Blend:

• 2.5 tbsp paprika
• 2 tbsp. salt
• 2 tbsp garlic powder
• 1 tbsp. black pepper
• 1 tbsp onion powder
• 1 tbsp. cayenne pepper
• 1 tbsp. l. dried oregano
• 1 tbsp dried thyme

Preparation:

1. In a large skillet or Dutch oven, cook the onion and bell pepper in 6 tablespoons (90 g) butter over high heat until softened, about 4 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the button mushrooms, spice mix, and thyme and cook, stirring occasionally, until the mushrooms are softened and release their liquid, about 6 minutes. Sprinkle with flour and cook, stirring, for 2 minutes.
   
   Add the white wine and chicken broth and simmer, stirring, until smooth and thickened, about 2 minutes. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce thickens enough to run off the back of a spoon and is 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 10 minutes. Drain through a colander.
   
   Preheat oven to 375°F (190°C). Grease a 9 x 13-inch (23 x 33 cm) casserole dish with the remaining 1 tablespoon (15 g) butter.
   
   Once the sauce has thickened, add the noodles, turkey, parsley, salt, black pepper, and Parmesan to the pan and stir thoroughly. Transfer to the prepared casserole dish and top with potato chips. Bake, uncovered, until golden brown and the sauce begins to simmer, about 30 minutes. Serve immediately.
   
   Emeril's Creole Spice Blend: Mix all ingredients thoroughly. Yield: 2/3 cup.