1 (12-ounce) package spinach-and-egg fettuccine
1/4 cup butter or margarine
1 (8-ounce) package sliced fresh mushrooms
1 medium-size yellow onion, coarsely chopped
3 tablespoons all-purpose flour
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
1/4 teaspoon hot sauce
3 cups milk
3 cups chopped smoked turkey
1 cup white wine
1/2 cup shredded Parmesan cheese
Cook pasta according to package directions; drain.
Melt butter in a large skillet over medium-high heat; add mushrooms and onion, and saute 7 to 10 minutes or until tender. Gradually stir in flour and next 3 ingredients until smooth; add milk, and cook, stirring constantly, 5 minutes or until thickened. Remove from heat and stir in turkey and wine.
Layer a lightly greased 13- x 9-inch baking dish with half each of pasta, turkey mixture, and cheese. Repeat layers with remaining ingredients.
Bake at 400 for 20 to 25 minutes or until bubbly and golden.
