Preheat the oven to 190 ℃ / 375 ℉, grease a large casserole dish with Lard, and set aside.

In Dutch Oven on medium high heat, add Butter, allow it to melt, then add Oil. Add Onions, and Chili, lightly season with Salt, Pepper, and Garlic Plus, sauté for 5 minutes, add Mushrooms, sauté for 5 min. Add Carrot, lightly season with Salt, Pepper, and Garlic Plus, sauté for 5 minutes.

Reduce heat to medium. Add Flour, making sure to stir it in well and cook for about 2 minutes. Make well in centre of Dutch Oven, add little Olive Oil if required. Add Garlic, sauté for 30 seconds, deglaze the pan with Wine and allow the Wine to reduce by half. Add in Mustard, bring to a simmer. Add Stock, Milk and Cream, simmer for 5 minutes, (until the mixture has thickened).

Remove from heat, stir in the Cream Cheese, add Salt, Italian Seasoning, and Pepper. Stir in the Parmesan, and Cheddar and set aside. Once Cheese has melted, add Noodles, Turkey, and Peas, mix well. Pour mixture in the prepared baking pan, sprinkle over the bread crumbs and Parmesan. Bake for 20 minutes.