In a large bottomed pot on medium high heat heat, add Oil, allow to get hot. Add Onions, and Chili, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 5 minutes. Add Celery, saute for 4 minutes. Add Peppers, lightly season with Salt, Pepper, and Garlic Plus, sauté for 6 minutes.
Reduce heat to medium, make a well in centre of pot, add a little Olive Oil if required. Add Garlic, sauté for 30 seconds. Deglaze with Wine, Allow Wine to mostly reduce.
Roux:
- In a skillet on medium heat, add Butter, allow to melt. Sauté Butter for 3 minutes, (until frothing slows). Add Flour, sauté for 3 minutes. stirring constantly.
Add Roux to Vegetables. Slowly add Cold Milk, mixing continuously. Add Cream of Mushroom Soup, mix well. Add Thyme, Oregano, Fennel, Mustard, Salt, and Pepper, mix well.
Bring to simmer, stir constantly. Simmer for 2 minutes, then shut off heat.
Add Cheese, Mix until melted.
Add in Turkey, mix well. Add Noodles, mix well. Mix thoroughly. Place Turkey mixture in casserole dish.
Topping:
- Sprinkle Cheese over Turkey mixture, pat down, then sprinkle Bread Crumbs.
Add to baking pan, bake 30 minutes.