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Ingredients
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1 1/2 pounds
lean ground turkey
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1
onion, sliced
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3 tablespoons
gluten-free flour
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10 3/4 ounces
(1 can) cream of mushroom soup
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10 3/4 ounces
(1 can) low sodium beef broth
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1 cup
light sour cream
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16 ounces
cooked egg noodles
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sea salt and pepper to taste
Directions
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In a large non-stick skillet, brown meat and onion slices. Add sea salt and pepper. Stir occasionally to break up the meat into small pieces. Saute for a few minutes, until the onion is tender. Add mushrooms. Sprinkle with 1 teaspoon flour.
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Add the mushroom soup and beef broth. Cook over medium heat until sauce thickens.
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In the last few minutes before serving, gently mix in the sour cream. Add sea salt and pepper to taste. Serve over cooked noodles. Voila!
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