Skidrow Stroganoff

• 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

1. 1.) Boil egg noodles in 4 c. of water w/ bouillon cubes (optional), drain, and set aside.
2. 2.) Heat oil (or butter) in a deep saute pan and saute minced garlic until just brown.
3. 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. 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.
5. Serving size: 1 c. of noodles w/ 1/2 to 3/4 c. of sauce.

no yolk egg noodles, cream of chicken soup, sour cream, ground turkey, mushrooms, bouillon cubes, onion, clove garlic, olive oil, paprika

Taken from www.epicurious.com/recipes/member/views/skidrow-stroganoff-50140877 (may not work)