Roasted Red Pepper Sausage Skillet

• 4 cups uncooked egg noodles
• 1/2 pound bulk Italian sausage
• 1 small onion, chopped
• 1 small green pepper, chopped
• 1/2 cup chopped fresh mushrooms
• 2 jars (7-1/2 ounces each) roasted sweet red peppers, drained and coarsely chopped
• 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
• 3 ounces cream cheese, cubed
• 1/3 cup 2% milk
• 1/2 cup shredded smoked provolone cheese

1. Cook noodles according to package directions; drain. Meanwhile, in a large skillet, cook sausage, onion, green pepper and mushrooms over medium heat until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain.
2. Stir in red peppers, soup, cream cheese and milk; heat through. Stir noodles into sausage mixture; sprinkle with provolone cheese. Let stand, covered, 5 minutes or until cheese is melted.

egg noodles, italian sausage, onion, green pepper, fresh mushrooms, sweet red peppers, condensed golden mushroom soup, cream cheese, milk, provolone cheese

Taken from www.tasteofhome.com/recipes/roasted-red-pepper-sausage-skillet/ (may not work)