This delicious main dish calls for cooked turkey breast strips, but you can easily use leftover turkey from the holidays for this quick and easy recipe.
1. Heat olive oil in a Dutch oven over medium heat. Add mushrooms and onion to pot. Sprinkle with 1/4 teaspoon each salt and pepper. Cook, stirring, for 7 minutes or until tender.
2. Stir in flour and cook 1 minute. Remove mushroom mixture from pot and set aside.
3. Return pot to medium-high heat and add noodles, broth, light cream and 2-1/4 cups water. Cover and cook, stirring occasionally, for 12 minutes or until tender.
4. Stir in mushroom mixture, remaining 1/4 teaspoon each salt and pepper, the turkey and peas. Heat through; serve.