Turkey With Sherry Sour Cream Sauce

• (8 ounce) package wide egg noodles↗1
• butter (or margarine)↗4 tablespoons
• mushroom↗1⁄2 lb

  sliced

• large onion↗1

  sliced

• flour↗2 tablespoons
• water↗1 1⁄4 cups
• dry sherry (your preference on strength)↗1 -2 tablespoon
• salt↗3⁄4 teaspoon
• paprika↗1⁄2 teaspoon
• cooked turkey (cubed, sliced in strips, or shredded)8 ounces
• (7 ounce) jar roasted sweet red peppers, drained and cut into strips↗0.5
• sour cream (I add just a little more, our preference)1⁄2 cup
• chopped parsley1 tablespoon

Step-by-step instructions

1. 1

   Prepare noodles as directed and keep warm.

2. 2

   Meanwhile in large skillet over med heat, in hot butter/margarine, cook onions. When they begin to soften, add mushrooms and cook both until tender, stirring occasionally.

3. 3

   In small bowl stir in flour and 1-1/4 cups water and add to veggie mixture in skillet, adding sherry, salt, and paprika and cook over high heat until boiling.

4. 4

   Add turkey and roasted red peppers reducing heat to low, cover skillet and simmer 10 mins., stirring occasionally.

5. 5

   Stir in sour cream and heat through, don't boil or cream may curdle.

6. 6

   Serve turkey on top of noodles, garnish with parsley.