Turkey Tetrizzini

Makes a lot—can ½ recipe for smaller portion or freeze.
Sauce:

¾ c. butter or margarine
¾ c. all-purpose flour
1/8 t. nutmeg
1 quart milk
2 c. chicken stock or canned condensed chicken broth, undiluted (use turkey juices from crock potted turkey sandwiches-recipe below)
4 egg yolks
1 c. heavy cream
1 pkg/ (1 lb.) thin spaghetti
6 c. cooked leftover turkey or chicken cut into 1 ½ inch pieces
2 cans (6 oz. size) whole mushrooms, drained (you can use fresh mushrooms, just sauté quickly in a little EVOO or butter to soften)****You all know I dont like Mushrooms...I just leave these out****
1 pkg. (16 oz.) sharp Cheddar cheese, grated (2 cups)

1. Make sauce: Melt butter in large saucepan. Remove from heat. Stir in flour, 3 teaspoons salt arid the nutmeg until smooth. Gradually add milk and turkey stock; bring to boiling, stirring constantly, boil 2 minutes, or until slightly thickened.
2. In small bowl, with wire whisk or wooden spoon, beat egg yolks with cream. Beat in a little of the hot mixture. Pour back into saucepan; cook over low heat, stirring constantly, until sauce is hot-do not boil. Remove from heat. When thick, add turkey and mushrooms to sauce. If you are using fresh mushrooms, sauté first until tender in a little butter.
3. Meanwhile, in 8 quart kettle, bring 6 quarts water to boiling; add 2 T. salt and the spaghetti; cook until noodles are done, drain in colander. Return spaghetti to kettle. Add sauce; toss lightly until the spaghetti and sauce are well combined.
4. Place mixture in two 12x8x2 inch baking dishes. Sprinkle cheese over noodles and bake for 45 minutes at 350 degrees.