Turkey Stroganoff Noodle Casserole

Bring 3 gallons of water to a boil. Add pasta and cook 11-13 minutes. Drain; rinse with cold water; cover and hold in refrigerator until ready to use.

Bring 9 cups water to boil.

Combine cold milk and sauce mix. Stir until smooth. Pour sauce mixture into 9-cups boiling water, stir to blend, return to boil. Reduce heat and simmer 10-12 minutes, stirring frequently to prevent burning. Cover and set aside until ready to use.

Heat 1/3-cup oil and brown turkey in hot oil. Sauté just until cooked through. Remove from pan and reserve.

Sauté onions in remaining 1/3-cup oil until light brown.

Add browned turkey, onions and black pepper to the 17 cups stroganoff sauce. Reheat sauce thoroughly, but do not boil.

Reheat pasta in boiling water for about 30 seconds. Drain.

Hold pasta and stroganoff sauce for service in separate steamtable pans.

For each serving, serve sauce over pasta and garnish with toasted almonds and chopped parsley.

Yields: 49 (8-ounce) servings.