Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 6



1 (8 oz.) package egg noodles

2 tbsp. butter

1 (6 oz.) can sliced mushrooms

2 cups chopped cooked turkey

1 (10.75 oz.) can condensed cream of celery soup

1 cup sour cream

1 tsp. Salt

⅛ tsp. pepper

½ cup grated Parmesan cheese



A large saucepan of lightly salted water should be brought to a boil. Add the noodles and cook for 8 to 10 minutes or until al dente.

The oven should be preheated to 375 degrees F (190 degrees C).

Melt butter in a sizable, heavy skillet in the interim. Drain the mushrooms, add them to the skillet, and stir-fry for one minute. Add salt, pepper, sour cream, turkey, condensed soup, and salt to taste.

Noodles should be drained and put in a 9×13-inch baking dish. Distribute equally the turkey mixture on top. Add a sprinkle of Parmesan.

Bake for 20 to 25 minutes in a preheated oven or until the sauce bubbles.