Scale

2 cups cooked turkey (shredded or diced)

8 oz mushrooms, sliced

1 medium onion, chopped

3 cloves garlic, minced

2 tbsp butter

2 tbsp flour

2 cups chicken or turkey broth

3/4 cup sour cream

1 tbsp Dijon mustard

Salt & pepper to taste

12 oz egg noodles, cooked

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1. Cook egg noodles according to package, then set aside.

2. In a skillet, melt butter and sauté onions and mushrooms for 5 minutes.

3. Add garlic and cook for 1 minute.

4. Stir in flour and cook for 1 minute.

5. Slowly whisk in broth and simmer until thickened.

6. Add sour cream, mustard, salt, and pepper. Stir well.

7. Fold in turkey and heat through.

8. Combine with cooked noodles and serve.

• Substitute ground turkey if you don’t have leftover turkey.

• Add a handful of baby spinach or peas for extra color and nutrition.

• Use Greek yogurt in place of sour cream for a lighter version.