Preheat the oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet.

Divide the green beans and turkey evenly amongst the 5 bowls.

In a sauce pan over medium high heat melt the butter. Add the mushrooms and saute 5-7 minutes.

Whisk in the flour (it will be clumpy) and slowly stir in the broth. Add about 1/4 cup of broth at a time and let it heat up before adding more.

Simmer 5-10 minutes until it begins to reduce. Remove from heat and add the milk and sour cream. Return to heat and simmer another 5-10 minutes until nice and thick. Season with salt, pepper, and garlic powder.

Stir in half the cheese and fried onions. Evenly distribute into the 5 containers, pouring over the turkey and green beans. Each cup gets about 1/2 cup.

Mix bowls up well if you prefer. Cover with remaining cheese and onions. Bake for 35 minutes or until they start to bubble and the tops get crispy.

Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave 2-3 minutes.