Steph's Turkey Tetrazzini

1 package (7 ounces) spaghetti

2 cups turkey or chicken broth

2 cups half and half or milk

1/2 cup flour

1/4 cup butter

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon chicken bouillon granules

1/2 cup grated Parmesan cheese

1 cup shredded Cheddar cheese, divided

2 cups cooked, cubed turkey

3/4 cup frozen peas and carrots

1/4 cup sliced almonds

Preheat oven to 350 degrees.  Cook spaghetti as directed on package.  Rinse with cold water and drain; set aside.  Mix broth, half and half, flour, butter, salt, pepper and chicken bouillon granules in a 3-quart saucepan.  Heat to a boiling over medium heat, stirring constantly.  Boil and stir 1 minute.  Stir in Parmesan cheese and 1/2 cup Cheddar cheese.  Stir in spaghetti, turkey, peas and carrots and almonds.  Spread in an ungreased 2-quart casserole dish.  Sprinkle with remaining Cheddar cheese.  Bake, uncovered, 25 to 30 minutes or until hot and bubbly.  Makes 4 to 6 servings.