Dilled Stroganoff

• 1 13 cups uncooked whole wheat spiral pasta
• 13 lb lean ground turkey
• 1 medium onion, chopped
• 2 34 cups sliced baby portabella mushrooms
• 34 cup water
• 1 tablespoon ketchup
• 1 12 teaspoons dill weed
• 1 teaspoon low-sodium beef bouillon granules
• 12 teaspoon Worcestershire sauce
• 14 cup reduced-fat sour cream
• nonstick cooking spray

1. Cook pasta according to package directions.
2. Meanwhile, in a large nonstick skillet coated with nonstick cooking spray,cook turkey and onion over medium heat until meat is no longer pink;drain.
3. Add mushrooms;cook and stir for 1 minute.
4. Stir in the water,ketchup,dill,bouillon,and Worcestershire sauce.
5. Bring to a boil.
6. Reduce heat;simmer,uncovered,for 8-10 minutes.
7. Stir in sour cream;heat through(do not boil).
8. Drain pasta, serve with turkey mixture.

whole wheat spiral pasta, lean ground turkey, onion, baby portabella mushrooms, water, ketchup, dill weed, worcestershire sauce, sour cream, nonstick cooking spray

Taken from www.food.com/recipe/dilled-stroganoff-239230 (may not work)