lean ground turkey
1 (10 ounce) cans
campbell's reduced-fat cream of chicken soup
1 (8 ounce) boxes
knorr chicken broth
medium egg noodles
carrots, grated roughly
garlic clove, minced
salt & pepper
- Brown turkey in non-stick frypan with onions, carrots and garlic till turkey is well cooked.
- In small bowl whisk together soup and broth.
- Boil egg noodles in water till tender, drain & set aside.
- Add soup/broth mixture to turkey, simmer 5 minutes, then add noodles.
- Cover and simmer for 10-15 minutes.