Turkey Noodle Casserole

1/2 pound whole wheat egg noodles Salt 1 1/3 pound, the average weight of 1 package, ground turkey breast 1 pound white mushrooms, wiped, trimmed and sliced 1 medium onion, chopped Black pepper 2 teaspoons dried thyme or poultry seasoning 1 1/2 cups chicken stock 1/2 cup heavy cream (I used fat free) 2 cups grated Gruyere, about an 8-ounce brick 1 cup plain bread crumbs 2 to 3 tablespoons chopped parsley leaves Bring a large pot of water to a boilfor your egg noodles. When it boils, salt the water and cook noodles to al dente. Preheat a large, deep skillet over medium high heat. Add meat and brown it, crumbling it with a wooden spoon. Drain well if needed. Move the meat over to 1 side of the pan and add mushrooms and onions to the opposite side. Cook mushrooms and onions 3 to 5 minutes, then combine the meat with veggies and season the mixture liberally with salt and pepper, then sprinkle in the ground thyme or poultry seasoning. Cook another 5 minutes then 1/2 stock. Deglaze the pan, lifting up pan drippings and bits. Stir in rest stock and bring to a bubble, then stir in cream and reduce the heat to low. Taste to adjust seasonings. Preheat broiler to high. Combine noodles with turkey and sauce. Grease a casserole dish with butter flavored cooking spray then transfer the turkey noodle mixture to the dish. Top the casserole with Gruyere then bread crumbs. Place the casserole 8 to 10 inches from the broiler and brown 2 to 3 minutes until cheese is melted and the crumbs are brown. Remove from oven and garnish the casserole with parsley.