Preheat oven to 375*. Butter a 2 quart casserole dish.
Cook egg noodles according to package.
In a heavy saucepan over medium heat, melt butter. Add flour, whisking constantly, to make a roux. Continue to whisk and cook for 3 minutes, until roux turns a blonde color and flour smells cooked.
Slowly pour in chicken stock, whisking, until it is smooth. Add cream or half & half, stirring well. Cook 5 minutes, until thickened. Season as needed with salt & pepper.
Stir together sauce, green onions, turkey, and noodles. Spoon all into prepared casserole dish. Bake 15 minutes until top is browned.
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