Easy Turkey Tetrazzini

I usually make this with chicken, not turkey.  I also usually put half of it in a freezer bag (before it's cooked and minus the bread crumb topping) to freeze for a later meal.  The rest fits in a square pan for a smaller meal.

Turkey Tetrazzini
10 oz. uncooked spaghetti
1-2 c. cooked chicken or turkey, shredded or cubed
3/4 tsp. onion powder, (divided if using fresh mushrooms)
1/2 tsp. salt
1/4 tsp. pepper
1 pkg (8 oz) sliced mushrooms, or 1 small can
3/4 c. frozen green peas
3/4 c. milk
2/3 c. sour cream
1/3 c. Parmesan cheese
1 can cream of chicken soup
1/3 c. dry bread crumbs
2 T. butter, melted

Preheat oven to 375.  Cook the pasta.  Meanwhile, if you are using fresh mushrooms, combine the mushrooms with 2 T. of water and 1/4 tsp. onion powder in a skillet.  Cover and cook about 4 minutes or until tender.  Drain the pasta.
Combine all the ingredients, except for the bread crumbs and butter; mix well.  Place in a greased 9x13 pan.  Combine the bread crumbs and butter and sprinkle over the pasta.  Bake for 20-30 minutes or until bubbly and heated through.

This is adapted from Cooking Light Magazine, Jan/Feb 2003.