Turkey And Noodles Skillet Dinner

• 8 oz. wide egg noodles
• 1 (10 oz.) pkg. mushrooms
• 3 medium sized celery stalks
• 2 medium sized carrots
• 1 medium sized onion
• salad oil
• 1/4 tsp. pepper
• all-purpose flour
• salt
• 1 lb. turkey cutlets, cut into 1-inch pieces
• 1 qt. milk
• 1 tsp. chicken flavor instant bouillon
• 2 Tbsp. grated Parmesan cheese
• 1/4 c. chopped parsley

1. Prepare egg noodles as label directs, but do not use salt in water; drain.
2. Meanwhile, cut each mushroom in half or into quarters if large.
3. Cut celery into 1/2-inch wide slices; cut carrots into bite-size pieces.
4. Dice onion.
5. In 12-inch skillet over medium-high heat, in 2 tablespoons salad oil, cook celery and onion until tender; remove with slotted spoon to bowl.
6. In same skillet in 1 more tablespoon hot salad oil, cook mushrooms, stirring frequently until tender and golden.
7. Remove to bowl with celery and onions.
8. Meanwhile, in 1 quart saucepan in 1 inch boiling water, heat carrots to boiling.
9. Reduce heat to low; cover and simmer 5 to 10 minutes until carrots are tender; drain.

egg noodles, mushrooms, celery, carrots, onion, salad oil, pepper, flour, salt, turkey cutlets, milk, chicken flavor, parmesan cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=989644 (may not work)