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.
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.
Stir in flour and cook 1 minute. Remove mushroom mixture from pot and set aside.
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.
Stir in mushroom mixture, remaining 1/4 teaspoon each salt and pepper, the turkey and peas. Heat through; serve.