Preheat the oven to 350 degrees Ferenheit.
In a large pot, bring 8 cups of water to a boil and cook the egg noodles al dente according to package directions. Drain and set aside.
In a large pot (I used the same pot), heat the olive oil on low until shimmering. Add the onions and garlic, and sauce for 5 minutes until soft. Add the celery and mushrooms and sauce for another 8 minutes on low heat. Add the frozen peas, spinach, Italian seasoning and stir. Turn off heat.
In a sauce pan, heat the vegetable stock and milk on low heat, until just simmering. Add the cream cheese and stir until all ingredients have melted together.
To the pot with the veggies- add the egg noodles, cream cheese/milk mixture, and the chopped turkey. Add the parsley, black pepper, 1.5 cups of mozzarella, and stir to combine. Add ingredients to a greased 13x9 inch baking dish. Top with remaining half cup of mozzarella and breadcrumbs.
Cook covered for 20 minutes. Remove cover, and cook for an additional 15 minutes until top begins to brown and the casserole is bubbly.