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Cook pasta: Preheat oven to 400°F. Coat a 13- x 9-inch baking dish with cooking spray. Cook pasta in salted water according to package directions for al dente, about 8 minutes. Drain and set aside.
Cook onion and mushrooms: Melt butter in a large high-sided skillet over medium-high until foamy. Add onion and mushrooms and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Stir in garlic, and cook, stirring constantly until fragrant, about 30 seconds. Add sherry and cook, stirring constantly and scraping up any browned bits in skillet, until reduced by half, about 1 minute. Add flour and cook, stirring constantly, until a thick paste forms, about 1 minute.
Add cream sauce ingredients: Reduce heat to medium. Gradually whisk in chicken broth and half-and-half. Whisk in cream of celery soup, sour cream, parsley, pepper, and salt until smooth. Cover and cook until simmering, about 1 minute.
Add turkey, cheese, pasta, and peas: Remove from heat and stir in turkey, 1 cup of the mozzarella cheese, and ¼ cup of the Parmesan cheese until melted. Fold in cooked pasta and peas.
Add to baking dish: Transfer to prepared baking dish. Sprinkle with remaining ½ cup mozzarella cheese and ¼ cup Parmesan cheese.
Bake Tetrazzini: Bake in preheated oven until golden brown, about 15 to 20 minutes. Garnish with parsley.