| 0.6 | unit | onion |
| 0.7 | lb | ground turkey |
| 1.2 | cup | mushroom (sliced) |
| 0.5 | cup | peas, optional |
| 0.67 | lb | cream of mushroom soup |
| 0.33 | cup | milk |
| 1 | tsp | garlic powder |
| 0.5 | tsp | salt |
| 0.5 | tsp | pepper |
| 1 | cup | sour cream |
| 0.63 | lb | egg noodles |
| 0.75 | cup | vegetable Stock |
NOTE: this can't be adapted to be lactose free : (
NOTE 2: if this is served with the "green peas" recipe, you can exclude them from here.
Cook noodles according to package.
Use ~1/3 of the onion, mushrooms, and peas for the vegetarians.
Meat version: In a skillet, cook turkey and the rest of the onion until meat is no longer pink; drain. Add the rest of the mushrooms and peas. Cook and stir for 1 minute.
Veg version: Repeat the above steps, excluding the turkey.
Stir in 1/3 of the soup, milk, garlic, salt and pepper into the vegetarian version. Stir the rest into the meat version.
Bring the meat version to a boil. Reduce heat. Simmer, uncovered for 5-10 minutes.
Stir in 1/3 of sour cream into veg version, the rest into meat version; heat gently. Do not boil. Serve over noodles.
Taken from: https://www.food.com/recipe/ground-turkey-stroganoff-201828