1/2 tsp. pepper
3-1/2 cups water
1 can cream of mushroom soup
3 cups uncooked whole wheat medium egg noodles (6 oz.)
1/2 cup sour cream
chopped parsley, if desired
- In 10-inch skillet, crumble ground turkey; sprinkle with pepper. Cook over medium-high heat 5 to 6 minutes, stirring frequently, until turkey is no longer pink.
- Stir in water, soup and noodles; heat to boiling. Stir; reduce heat to medium-low. Cover; cook 6 to 8 minutes, stirring occasionally, until noodles are tender.
- Stir in sour cream. Cook and stir until thoroughly heated. Sprinkle with chopped parsley.
(ready in 20 minutes)
Servings: 4, 1-1/2 cups each
Easy
Adapted from Pillsbury Easy Meals #292, June 2005