Turkey Tetrazinni
| 16 oz thin spaghetti, cooked or your favorite noodle |
| 1/2 cup butter (plus more for buttering pan} |
| 2 cups turkey, cooked and diced |
| 2 cans cream of chicken soup |
| 2 cups sour cream |
| 2 cups mozzerella shredded |
| 2 Tbsp parmesan cheese |
| 1/2 tsp black pepper |
| 1 tsp kosher salt |
| 1/2 cup chicken broth |