Heat oven to 350°. Cook pasta according to package directions. Meanwhile, in 2-quart saucepan melt butter and saute celery and onion with curry powder until onion is tender, but not brown. Stir in flour and bouillon cubes. Gradually blend in water; cook, stirring constantly, until sauce boils. Boil and stir 1 minute. Stir in lemon juice, turkey and carrots. In 2-quart casserole toss pasta with curry sauce. Cover and bake 20-25 minutes or until hot and bubbly.
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