Preheat oven to 350˚ F.

Boil the spaghetti until al-dente and drain.

Sauté mushrooms in 2 Tablespoons butter over medium heat on the stove.  Remove mushrooms from pan.

To the same stove top pan, add 2 Tablespoons of butter and fully melt.  Add flour and mix until a paste.  Add chicken broth and simmer until thickened.  Once thickened add milk, sherry, salt and pepper.

In a large bowl combine the homemade sauce, cooked spaghetti, turkey and mushrooms.  Add to a 13x9 baking pan and sprinkle with parmesan cheese.  Bake in a 350˚F oven for 25 minutes or until bubbly.