Place the Instant Pot on Sauté mode. When the display reads HOT add the butter. Once melted add onions and mushrooms and sauté for 4 minutes. Add garlic and sauté for one minute.
Pour in the wine and allow it to cook with the mixture for several minutes, deglazing the bottom of the pot if necessary.
Add the leftover/cooked turkey to the pot and stir. Hit the Cancel Button.
Add the noodles that are broken in half and place in a random, crisscross pattern. Then pour the broth over top of the noodles. Do not stir, however, push the noodles down into the liquid as much as you can.
Secure the lid and place the valve to the sealing position.
Pressure Cook/Manual on High for 4 minutes.
Once the cooking time expires, perform a controlled quick release of pressure. Slowly release the pressure so that liquid doesn’t squirt out the top of the valve.
Open the lid when the pin has dropped. Push Cancel and then Sauté Button
Mix flour with 1/2 cup of water and whisk until smooth. Stir in with the noodles to thicken the sauce.
Press OFF and add the pieces of cream cheese and monterey jack cheese and stir as it begins to melt. Stir in the peas. Stir to combine, adding salt, pepper, and cayenne pepper as needed.
Transfer the mixture into a large baking dish and sprinkle the top with Parmesan cheese and Panko crumbs.
Broil uncovered for 3-4 minutes or until the cheese is bubbly and the crumbs are golden brown.