- 1 pound ground turkey
- 1 small onion, grated
- 1 cup sliced mushrooms
- 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
- 1/3 cup buttermilk
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup sour cream
- Hot cooked noodles
- Minced fresh parsley (optional)
- In a skillet, cook turkey and onion until meat is no longer pink; drain. Add mushrooms; cook and stir for 1 minute. Stir in the soup, buttermilk, garlic powder, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 5-10 minutes. Stir in sour cream; heat gently but do not boil. Serve over noodles. Garnish with parsley if desired.