Ingredients
4
4 servings
- •1 (12 ounce) package egg noodles
- •¼ cup salted butter
- •½ (8 ounce) package fresh mushrooms, thinly sliced
- •½ cup minced onion
- •3 cloves garlic, minced
- •1 pound ground turkey
- •2 tablespoons all-purpose flour
- •1 teaspoon salt
- •1 teaspoon ground black pepper
- •2 tablespoons Worcestershire sauce
- •1 (10.5 ounce) can condensed cream of mushroom soup with roasted garlic
- •⅓ cup milk
- •⅓ cup water
- •½ cup sour cream
Instructions
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm.
- Meanwhile, melt butter in a large saucepan or deep skillet over medium heat. Add mushrooms, onion, and garlic; sauté until soft, 5 to 7 minutes. Stir in ground turkey and cook until browned and crumbly, 5 to 7 minutes. Stir in flour, salt, and pepper; cook for 5 minutes. Mix in Worcestershire sauce.
- Stir in condensed soup, milk, and water; bring to a simmer. Cook, uncovered, for 10 minutes. Add sour cream and stir until heated through.
- Serve over warm egg noodles.
Nutritional Facts
Per 4 servings
- Calories: 746
- Carbohydrate: 77g
- Fat: 32g
- Fiber: 4g
- Protein: 38g
- Sugar: 7g
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