Preheat oven to 375°F

Cook pasta al dente, drain well; toss w a bit of olive oil if not ready to add to sauce, and set aside.

Cook bacon in a large oven-proof casserole dish. When the bacon has rendered most of the fat but is not yet crisp, add the onions and saute for 5-6 minutes or until they start to become translucent; add the garlic and saute for 2 more minutes. Add mushrooms, Herbes de Provence and 2 Tbsp of butter and cook over medium heat until the mushrooms have softened and their liquid has evaporated, about 6-8 minutes.

Sift flour over mixture in pan; stirring constantly. Cook over low heat, continuing to stir, for 2-3 minutes to cook off flour taste.

Add the half and half, broth and sherry. Bring to simmer and cook over medium-low heat for about 5 minutes until the mixture has thickened enough to coat the back of a spoon.

Add the pasta, turkey, peas and bacon to the pan. Stir in 2/3 cup of the Parmesan cheese.

Season to taste with salt and pepper.

In a small bowl, combine the remaining 1/3 cup Parmesan and Panko bread crumbs; salt and pepper to taste.

Sprinkle the mixture evenly over the turkey mixture and dot the top with the remaining 1 tablespoon butter, cut into small pieces.

Bake 30 - 40 minutes until top is golden brown.