Easy to make, fast ground turkey stroganoff recipe.


Original recipe yields 8 servings

  • 1 (12 ounce) package pappardelle noodles
  • ¼ cup salted butter
  • ½ (8 ounce) package fresh mushrooms, thinly sliced
  • ½ cup minced onion
  • 3 cloves garlic, minced
  • 1 pound ground turkey
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons Worcestershire sauce
  • 1 (10.75 ounce) can condensed cream of mushroom soup with roasted garlic
  • ⅓ cup milk
  • ⅓ cup water
  • ½ cup sour cream


  1. 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.
  2. Meanwhile, heat butter in a large saucepan or deep skillet over medium heat. Saute mushrooms, onion, and garlic until soft, 5 to 7 minutes. Stir in ground turkey and cook until browned and no longer pink, 5 to 7 minutes more. Stir in flour, salt, and pepper; cook for 5 minutes. Mix in Worcestershire sauce.
  3. Stir in soup, milk, and water. Bring to a simmer and cook, uncovered, for 10 minutes. Add sour cream and stir until heated through. Serve over egg noodles.

You can use ground beef instead of turkey.

Nutrition Facts


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