ounces fresh mushrooms, sliced
cup chopped onion
clove garlic, minced
cups cubed JENNIE-O® Extra Lean Oven Roasted Turkey Breast
(10.75-ounce) can cream of mushroom soup
cup fat-free sour cream
ounces egg noodles, cooked
In large skillet, sauté mushrooms, onion and garlic in butter; 5 minutes. Remove vegetables, reserving drippings in skillet. Add turkey breast pieces to skillet; cook until lightly browned.
Stir in soup, paprika and cayenne pepper. Stir in vegetables. Cook over low heat 5 minutes, stirring often. Add sour cream. Heat thoroughly, but do not boil.
Serve over cooked egg noodles.