Turkey-Porcini Tetrazzini

Preheat oven to 325 degrees F. Soak mushrooms according to package directions, reserving 1 1/2 cups liquid. Chop mushrooms, then toss with large pieces of roast turkey and wide egg noodles in a large bowl.

Meanwhile, heat olive oil in a large skillet over medium heat and sauté shallots until softened, about 5 minutes. Add thyme leaves and cayenne pepper and cook until shallots become golden, about 2 more minutes.

Stir in all-purpose flour and cook until browned, 1 to 2 minutes. Add milk, cognac, and reserved porcini liquid. Scrape bits from bottom of pan and season with salt. Heat just to boiling, then pour over noodle mixture; toss. Transfer to a baking dish, cover with lightly buttered aluminum foil, and bake for 25 minutes.

Meanwhile, in a small bowl, mix Parmesan cheese with bread crumbs. Remove foil from casserole and sprinkle with cheese mixture. Continue to bake until golden, about 10 minutes.