Leftover Turkey Stroganoff

Ingredients

• 2 1/2 Cups leftover turkey (shredded or chopped into bite-sized pieces)
• 1 yellow onion (diced)
• 12 Ounces baby bella mushrooms (sliced)
• 10 1/2 Ounces condensed cream of chicken soup
• 1 1/2 Tablespoons Worcestershire sauce
• 1 Tablespoon Dijon mustard
• 1/2 Teaspoon ground paprika
• 1/2 Cup sour cream
• 3 Tablespoons unsalted butter
• 2 Cups chicken broth
• 4 Cloves garlic (minced)
• 3 Tablespoons all purpose flour
• 1/2 Teaspoon garlic powder
• salt and black pepper (to taste)
• 4 Cups egg noodles (cooked according to package directions)
• fresh parsley (chopped for optional garnish)

Instructions

1. 1

   melt: Heat a large pot or skillet over a medium-high heat. Melt the butter and add the onions and mushrooms.

2. 2

   saute: Sauté for 3 to 5 minutes or until the mushrooms start to soften and the onions begin to get translucent.

3. 3

   Add the minced garlic and sauté for 1 or 2 minutes until fragrant.

4. 4

   Stir in the flour and cook for a minute, stirring so it doesn’t burn.

5. 5

   Pour in the chicken broth slowly and stir to dissolve the flour.

6. 6

   scrape: Use a wooden spoon to scrape up any bits from the bottom of the pan and stir them into the broth.

7. 7

   Add the chicken soup, mustard, Worcestershire sauce, and seasonings, and stir to combine.

8. 8

   thicken: Cook for 10 minutes or until the sauce starts to thicken up, stirring occasionally.

9. 9

   cook: Meanwhile, cook the noodles to al dente following the package instructions. Drain and set aside.

10. 10

    Add the leftover shredded or chopped turkey meat to the skillet with the sauce and stir until coated. Cook for another 5 minutes or until the turkey is warmed through.

11. 11

    stir: Take the skillet off the heat and then stir in the sour cream.

12. 12

    Toss with the noodles.

13. 13

    Serve immediately, garnished with fresh chopped parsley if liked.