Sunday's Noodle Bake

Step 1 -Lightly grease a 12x8-inch baking dish.

Step 2 -In a large pot of salted, boiling water, cook the egg noodles to al dente, according to package directions. Drain well and set them aside.

Step 3 -While the egg noodles are cooking, in a Dutch oven over medium heat, add the onions, the green peppers, and the butter and sauté until the veggies are tender.

Step 4 -Add the flour to the onion mixture and stir constantly until it is smooth, about 1 minute.

Step 5 -Gradually stir the milk into the onion mixture and cook, stirring constantly, until it has thickened and is bubbly.

Step 6 -Stir the egg noodles, 1/4 cup of the parmesan cheese, the poppy seeds, the salt, the crushed red pepper, and the turkey into the onion mixture.

Step 7 -Add the pimiento peppers to the noodle mixture and gently stir to combine.

Step 8 -Evenly spoon the noodle mixture into the prepared baking dish, cover with foil, and chill it in the refrigerator for at least 8 hours and up to overnight.

Step 9 -Transfer the baking dish from the refrigerator and let the noodle mixture stand, covered, at room temperature, about 30 minutes.

Step 10 -Preheat the oven to 350 degrees F.

Step 11 -Bake the noodle bake, covered with the foil, about 45 minutes.

Step 12 -Transfer the baking dish to a wire rack and carefully discard the foil. Evenly sprinkle the noodle bake with the remaining parmesan cheese.

Step 13 -Bake the noodle bake until it is heated through and the parmesan cheese has melted, about 10 minutes.

Step 14 -Serve.