Ingredients
2 turkey breast tenderloins (about 1/2 pound each), cut into 1/4-inch slices1 medium onion, chopped1 tablespoon canola oil1 can (14-1/2 ounces) chicken broth1 can (10-3/4 ounces) condensed cream of celery soup, undiluted2 cups frozen mixed vegetables1/2 to 1 teaspoon lemon-pepper seasoning3 cups uncooked extra-wide egg noodles
Preparation
In a large skillet, cook turkey and onion in oil for 5-6 minutes or until turkey is no longer pink; drain.
In a large bowl, combine the broth, soup, vegetables and lemon-pepper. Add to the skillet; bring to a boil. Stir in noodles. Reduce heat; cover and simmer for 10 minutes or until noodles and vegetables are tender.
