Ingredients

• 2 lbs ground turkey
• 2 cups chopped celery
• 1/4 cup chopped green pepper
• 1/4 cup chopped onion
• 1 can cream of mushroom soup, undiluted
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 (4 1/2 ounce) jar sliced mushrooms, drained
• 1 (4 ounce) jar diced pimentos, drained (optional)
• 1/4 cup soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup sour cream
• 8 ounces wide egg noodles, cooked and drained

Instructions

1. In a big skillet, brown the turkey over medium heat.

2. Add the celery, green pepper, and onion; saute until tender.

3. Add in the soup, water chestnuts, mushrooms, pimentos, soy sauce, salt, and pepper.

4. Lower heat and simmer for 20 minutes.

5. Remove the skillet from the burner; add sour cream and noodles; stir to combine.

6. Transfer mixture to a greased baking dish.

7. Cover and bake at 350 degrees for 30-35 minutes or until heated through and bubbly.