1.Preheat your oven to 350 degrees.
2.Spray a 9×13 pan with non-stick cooking spray, set aside.
3.Boil bowtie pasta, according to package directions, until just al dente.
4.Meanwhile, in a large skillet, add ¼ cup of butter and heat over medium heat, until melted. Add frozen vegetables and cook until just thawed. Add 6 tbsp flour and mix well. Cook 1-2 minutes.
5.Stir in milk and bring mixture to a boil. Cook 4-5 minutes over medium heat, stirring frequently, until thickened.
6.Add cooked turkey, cream of chicken soups, sour cream, and salt and pepper. Mix until well combined. Add in cooked, drained pasta, and stir to combine.
7.Pour mixture into a 9×13 pan and cover with foil. Bake about 25 minutes, until casserole is thoroughly heated through.
8.If adding cheese, take out of oven, sprinkle over top of casserole and put back in oven for another 10 minute or so until cheese has melted. Let sit out on counter for about 5 minutes then spoon out and serve. Enjoy!