Preheat oven to 375°.
Cook the egg noodles according to the package instructions. Set noodles aside when cooked. In a skillet over medium heat, melt butter, add mushrooms and cook for 7-10 minutes until mushrooms have cooked.
Add flour and stir vigorously for 2 minutes.
Slowly whisk in chicken broth and milk until well combined to create a roux.
Bring to a boil to thicken sauce and cook for 2 minutes.
Add frozen peas, oregano, salt, pepper, and red pepper flakes and cook for a few minutes.
Add shredded cheese and shredded turkey and simmer for 10 minutes.
Remove from heat and add noodles. Stir until well combined.
Add shredded cheese and stir until cheese is melted.
Pour mixture into a casserole dish, top with breadcrumbs and sprinkle with paprika.
Bake for 25 minutes.