Preheat oven to 375°F (190°C) and grease a 2-quart baking dish.
Cook pasta until al dente; drain and place in dish.
In skillet, melt butter, sauté mushrooms, onions, and celery 6–8 minutes.
Add garlic, seasoning, and red pepper; stir 1 minute.
Deglaze with wine; cook until reduced.
Add turkey, soup, sour cream, and broth; heat through.
Pour mixture over pasta, top with cheese and almonds.
Bake 25 minutes until golden and bubbly. Rest 10 minutes before serving.
