Ingredients
8
oz. (4 cups) uncooked egg noodles
2
cups cubed cooked turkey
1
(4 1/2-oz.) jar sliced mushrooms, drained
1
(10 3/4-oz.) can condensed cream of mushroom soup
1
cup sour cream
1
(2-oz.) jar diced pimientos, drained
Preparation
Cook noodles to desired doneness as directed on package. Drain.
Meanwhile, in large skillet, combine turkey, mushrooms and soup; mix well. Cook over medium heat until bubbly, stirring frequently. Stir in sour cream and pimientos. Cook until thoroughly heated. DO NOT BOIL. Serve turkey mixture over noodles.
