“Turkey (or chicken) mushrooms, roasted red pepper, and sherry sour cream sauce over wide egg noodles. Recipe from a magazine years ago, wish I could give credit to origin.”

Ingredients Nutrition

  • 1 (8 ounce) package wide egg noodles
  • 4 tablespoons butter (or margarine)
  • 12 lb mushroom, sliced
  • 1 large onion, sliced
  • 2 tablespoons flour
  • 1 14 cups water
  • 1 -2 tablespoon dry sherry (your preference on strength)
  • 34 teaspoon salt
  • 12 teaspoon paprika
  • 8 ounces cooked turkey (cubed, sliced in strips, or shredded)
  • 0.5 (7 ounce) jar roasted sweet red peppers, drained and cut into strips
  • 12 cup sour cream (I add just a little more, our preference)
  • 1 tablespoon chopped parsley


  1. Prepare noodles as directed and keep warm.
  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. 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. Add turkey and roasted red peppers reducing heat to low, cover skillet and simmer 10 mins., stirring occasionally.
  5. Stir in sour cream and heat through, don't boil or cream may curdle.
  6. Serve turkey on top of noodles, garnish with parsley.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a