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Categories:
no yolk egg noodles cream of chicken soup sour cream ground turkey mushrooms bouillon cubes onion clove garlic olive oil paprika
Viewed: 6 - Published at: 5 years agoIngredients
- 1 bag No Yolk egg noodles
- 1 12 oz can cream of chicken Soup (low sodium)
- 8 oz non-fat sour cream
- 1 lb ground turkey
- 1 8 oz. can mushrooms, stems & pieces, low-sodium
- 1-2 beef bouillon cubes (optional)
- 1 lg. onion, diced
- 1 clove garlic, minced
- 2 Tblsp olive oil or 1 Tblsp no-salt butter (optional)
- 1/2 tsp. paprika
Method
- 1.) Boil egg noodles in 4 c. of water w/ bouillon cubes (optional), drain, and set aside.
- 2.) Heat oil (or butter) in a deep saute pan and saute minced garlic until just brown.
- 3.) Add diced onions, mushrooms, and paprika and cook on low heat until onions are translucent. Add turkey and saute on medium heat until dark brown.
- 4.) Drain the mixture, then add the cream of chicken soup and bring to a simmer to deglaze the pan. Take off the heat and stir in sour cream.
- Serving size: 1 c. of noodles w/ 1/2 to 3/4 c. of sauce.
