Preheat oven to 350℉. Lightly grease a 9x13 casserole dish and set aside.

In a large pot of salted boiling water, cook egg noodles according to package directions for al dente pasta. During the last 3 minutes, add broccoli florets. Drain and pour noodles and broccoli into prepared 9x13 pan. Set aside.

In a saucepan over medium heat, add butter. Once hot and melted, add diced onions. Cook until onions begin to brown and turn translucent. Add garlic and flour, then cook for 1 additional minute.

Add chicken broth and milk, whisking continuously until incorporated and smooth. Bring to a simmer and cook until sauce has thickened, anywhere from 3 to 5 minutes (or more).

Remove from heat and add salt, pepper, paprika, and sliced turkey, stirring to combine. Pour mixture over noodles and gently toss to coat.

Top casserole with shredded cheese.

In a small bowl, combine bread crumbs, melted butter, and optionally, a pinch of salt. Sprinkle evenly over casserole.

Bake uncovered for about 15-18 minutes, or until casserole is hot and bubbling in the center.

Optionally, broil for 2 minutes to brown crust on top. Do not walk away from your oven while broiling, your crust will brown quickly.