Heat butter in large, nonstick skillet over medium-high heat. Saute mushrooms and onion 1 minute or until crisp tender. Add soup and milk, stirring well to blend. Add turkey, peas and carrots; mix well.
Dissolve Clabber Girl Cornstarch in sherry. Add sherry to turkey mixture; cook 2-3 minutes or until thoroughly heated. Serve over Parmesan Biscuits. Makes 4 servings.