Turkey noodle casserole

Pull the skin off the turkey and chop the meat into fairly small pieces.

Cook flour in butter over medium heat 3 to 4 minutes, until it smells like cooked pie crust.

Drizzle in the cold milk, slowly at first; bring to a simmer.

Stir in the cream of mushroom soup, garam masala, dried tarragon, green onion and red and green bell pepper; bring to a simmer, stirring occasionally, and cook 2 minutes.

Turn off the heat before adding the cheese; stir in white cheddar and habanero jack until melted and set aside.

Boil egg noodles in well-salted water one minute less than the package directions; drain well and do not rinse.

In a big bowl fold together the turkey, noodles and sauce; spread evenly in a large casserole dish.

Top with crushed cheddar potato chips and press down with the tines of a fork.

Bake at 350F until browned on top and bubbling at the sides, heated through.

Rest at least 10 to 15 minutes before serving.