Ingredients
Equipment
Method
- Fill a large pot with lightly salted water and bring it to a rapid boil. Cook egg noodles at a boil until they are tender yet firm to the bite, which takes 7 to 9 minutes. Drain the noodles and keep them warm.
- While the noodles cook, heat the oil in a large skillet over medium heat. Add the turkey and onion; cook and stir until the turkey is browned and crumbly, about 5 to 7 minutes. Stir in the crumbled bouillon.
- Whisk the condensed soup and water together in a small bowl. Pour this mixture into the skillet and cook, stirring occasionally, until it is heated through, about 5 minutes. Season with paprika and salt. Serve the stroganoff over the warm egg noodles.
Notes
This recipe is a good base for quick family meals. If you need to make this gluten-free, check your soup and bouillon labels for gluten-free certification.