- 2 tbsp Olive Oil
- 1 lb Dave's Turkey Tenderloin Tips
- 4 cloves Garlic, minced
- ½ Yellow Onion, diced
- 10 oz Mushrooms, sliced
- 1 tsp Paprika
- 1 tsp Dried Thyme
- 1 tsp Salt
- ½ tsp Black Pepper
- 2 tbsp Flour
- 4 cup Chicken Stock, Low Sodium or Unsalted
- 1 tbsp Worcestershire Sauce
- 8 oz Egg Noodles
- 2 oz Cream Cheese
- 4 oz Plain Greek Yogurt
Method of Preparation
Add oil to a stock pot on medium heat. Pat dry turkey tips.
Add to pot and sear on both sides for 2-3 minutes.
Remove turkey tips from pan. Add onions and mushrooms and sauté for 5 minutes, stirring occasionally.
Add garlic, spices and flour and cook for 1 minute.
Add chicken stock, Worcestershire sauce and turkey tips back to the pot.
Bring to a boil, cover and reduce heat to a simmer for 10-12 minutes.
Remove cover, add egg noodles and bring back to a boil. Cook until noodles are tender.
Remove from heat, stir in cream cheese and yogurt until melted. Let sit for 10 minutes, partially covered. Garnish with parsley. Add salt and pepper to taste if desired.