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Ingredients
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1 (8 ounce) package uncooked egg noodles
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1 tablespoon vegetable oil
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1 pound ground turkey
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1 tablespoon minced onion
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1 cube chicken bouillon, crumbled
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1 (10.5 ounce) can condensed cream of mushroom soup
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½ cup water
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1 tablespoon paprika
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salt to taste
Directions
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Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm.
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While the noodles are cooking, heat oil in a large skillet over medium heat. Add turkey and onion; cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Stir in crumbled bouillon.
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Whisk condensed soup and water together in a small bowl; pour into the skillet and cook, stirring occasionally, until heated through, about 5 minutes. Season with paprika and salt. Serve over warm egg noodles.
Nutrition Facts (per serving)
463 | Calories |
20g | Fat |
42g | Carbs |
31g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 463 | |
% Daily Value * | |
Total Fat 20g | 25% |
Saturated Fat 4g | 22% |
Cholesterol 125mg | 42% |
Sodium 852mg | 37% |
Total Carbohydrate 42g | 15% |
Dietary Fiber 2g | 9% |
Total Sugars 2g | |
Protein 31g | 61% |
Vitamin C 1mg | 2% |
Calcium 52mg | 4% |
Iron 5mg | 27% |
Potassium 371mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.