| Ingredients: |
2 to 2 1/2 c. uncooked extra wide egg noodles
1 1/2 to 2 c. cooked turkey, cut into chunks
2 10-3/4 oz. cans cream of chicken soup |
1 t. parsley
1/2 t. curry powder
1/4 t. thyme
any leftover cooked vegetable
salt and pepper to taste |
| Cooking
Instructions: |
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Cook and drain noodles in 3 qt. pan with lid. Add rest of ingredients to same pan and cover. Cook on medium-high heat until warmed all the way through, stirring occasionally so that it doesn't scorch. |
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