Prep Time::10 mins
Cook Time::15 mins
Total Time::25 mins
Servings::4
Ingredients
1 (8 ounce) package uncooked egg noodles
1 tablespoon vegetable oil
1 pound ground turkey
1 tablespoon minced onion
1 cube chicken bouillon, crumbled
1 (10.5 ounce) can condensed cream of mushroom soup
½ cup water
1 tablespoon paprika
salt to taste
Directions
Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm.
While the noodles are cooking, heat oil in a large skillet over medium heat. Add turkey and onion; cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Stir in crumbled bouillon.
Whisk condensed soup and water together in a small bowl; pour into the skillet and cook, stirring occasionally, until heated through, about 5 minutes. Season with paprika and salt. Serve over warm egg noodles.