Ingredients
1
can (14 oz) chicken broth
1
jar (12 oz) turkey gravy
2 1/2
cups uncooked wide egg noodles (4 oz)
1
cup sliced fresh carrots (2 medium)
1
cup frozen sweet peas (from 1-lb bag)
1/2
cup sour cream
1/8
teaspoon ground nutmeg
1/8
teaspoon pepper
2
cups cubed cooked turkey
Preparation
In 10-inch skillet, mix broth and gravy until well blended. Heat to boiling. Stir in noodles, carrots, peas, sour cream, nutmeg and pepper. Return to boiling. Reduce heat to low; cover and simmer 10 minutes.
Stir in turkey. Cook about 4 minutes, stirring occasionally, until noodles and vegetables are tender.
