Preheat oven to 400 degrees F.
Cook egg noodles according to package directions for al dente.
In a large skillet, heat olive oil.
Add leek and mushrooms and cook for 10-12 minutes, until leeks and mushrooms are softened.
Add flour, stirring well to combine.
Slowly add the chicken broth, whisking well to combine.
Slowly add the milk, and yogurt, whisking well to combine.
Let the mixture come to a simmer and thicken slightly.
Add 1 cup of the cheese to the mixture, stirring well.
Once cheese has melted, add egg noodles and turkey to the sauce, stirring well to combine.
Pour pasta into 8" or 9" baking dish.
Sprinkle with remaining 1/2 cup of cheese.
In a small bowl combine Panko breadcrumbs and olive oil, and evenly distribute on top of casserole.
Bake in preheated oven for 15 minutes.
Serve and enjoy!