Turkey Stroganoff Noodle Toss
Transform your weeknight dinner routine with this hearty and flavorful Turkey Stroganoff Noodle Toss! This comforting one-skillet recipe combines tender egg noodles with savory ground turkey, sautéed mushrooms, and a velvety paprika-infused sauce made from chicken broth, sour cream, and Dijon mustard. Ready in under 35 minutes, it’s perfect for busy evenings without sacrificing taste or quality. The delicate balance of garlic, onions, and creamy textures creates an irresistible dish that’s both wholesome and satisfying. Garnish with fresh parsley for a pop of color and extra flavor. Ideal for those seeking an easy, protein-packed meal the whole family will love!
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Recipe Information
Ingredients
- 12 ounces Egg noodles
- 2 tablespoons Olive oil
- 1 pound Ground turkey
- 1 medium Yellow onion, finely chopped
- 2 Garlic cloves, minced
- 8 ounces Cremini mushrooms, sliced
- 1 teaspoon Paprika
- 2 tablespoons All-purpose flour
- 2 cups Chicken broth
- 3 tablespoons Sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground turkey and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Remove the turkey from the skillet and set it aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5-6 minutes. Sprinkle the paprika over the mixture and stir well.
Sprinkle the flour over the mushroom mixture and stir until the flour is fully absorbed, about 1 minute.
Gradually pour in the chicken broth, stirring continuously to prevent lumps. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes until slightly thickened.
Reduce the heat to low. Stir in the cooked turkey, sour cream, and Dijon mustard. Mix until well combined and heated through. Season with salt and black pepper to taste.
Add the cooked egg noodles to the skillet and toss to coat them evenly in the sauce.
Serve immediately, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 958 mg | 42% | |
| Total Carbohydrate | 67.4 g | 24% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.7 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 67 mg | 5% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 475 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
