Leftover Vegetable Noodle Stew

• 2 tablespoons olive oil
• 1 1/2 lbs ground turkey
• 1 medium onion, chopped
• 4 garlic cloves, chopped
• 1 cup carrot, matchstick cut
• 4 cups potato and leek soup
• 15 ounces peas, drained
• 8 ounces egg noodles
• 1 cup mozzarella cheese, shredded
• 1 teaspoon black pepper (to taste)
• 1/2 teaspoon lemon pepper (to taste)
• 1 cup French-fried onions

1. In a large skillet over medium heat add olive oil, chopped onion, garlic, and carrots; cook until tender. Place ground turkey in skillet and chop into small pieces. Lightly brown until meat is no longer pink. Set aside.
2. Add water to large Dutch oven and bring to boil. When water is rapidly boiling add the egg noodles and cook until just tender, approximately 5 minutes.
3. Drain noodles, return to Dutch oven and add ground turkey mixture along with drained peas, potato leek soup, mozzarella cheese, black pepper, lemon pepper, and fried onions. Fold together gently and heat thoroughly. Serve immediately, garnish with more French fried onions.

olive oil, ground turkey, onion, garlic, carrot, potato, peas, egg noodles, mozzarella cheese, black pepper, lemon pepper, onions

Taken from www.food.com/recipe/leftover-vegetable-noodle-stew-164313 (may not work)