2 cans roasted garlic cream of mushroom soup
1-2 c. chicken stock
2 tbsp. garlic infused olive oil
Salt and pepper
½ package whole wheat egg noodles
Prepare egg noodles according to directions on package. For the stroganoff, sauté the onions and ground turkey breast in 1 tbsp. olive oil over medium heat. Season with salt and pepper. Once the onions are cooked and the turkey is browned, remove the turkey and onions from the pan. Add remaining olive oil to pan and add the mushrooms. Stir frequently. Once the mushrooms begin to brown and look delicious, add the turkey and onion mixture back to the pan. Add in 1 cup of the chicken stock and stir, scrapping up any brown bits from the bottom on the pan. Then stir in the cream of mushroom soup. Add more chicken stock if needed to thin the mixture. Simmer for 5-10 minutes. Serve over egg noodles.