INGREDIENTS:

* 3 cups leftover turkey meat, diced.
* 12 oz package egg noodles
* 10 ounces broccoli florets, frozen
* 2 Tbsp. parve margarine
* 2 Tbsp. flour
* 1/2 tsp. salt
* 1/4 tsp. mustard, dry
* 1/8 tsp. pepper
* 1 cup orange juice
* 1 cup water
2 Tbsp. parsley, fresh and snipped
* 2 eggs, beaten

DIRECTIONS:

1. Cook noodles and broccoli as directed on packages; drain.
2. Melt margarine; stir in flour and seasonings. Add juice and water slowly; cook, stirring constantly, until thickened.
3. Remove from heat; stir until melted. Dice broccoli stems, leave florets whole.
4. Place noodles, broccoli stems, and turkey in an 8×8x2 inch baking dish. Pour the beaten eggs over ingredients in baking dish, sprinkle with fresh parsley. Arrange broccoli flowerets on top, pressing them into sauce. Bake, uncovered, at 350° F (moderate), for about 35 minutes until bubbly and brown.