Ingredients:
1 (10 ounce) packages egg noodles, cooked & drained
1/2 lb ground turkey (I like half and half of each) or 1/2 lb ground pork ( I like half and half of each)
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 tablespoon olive oil
4 ounces baby portabella mushrooms, sliced
1 cup low-fat sour cream
1 tablespoon cornstarch
1 (10 3/4 ounce) cans cream of celery soup
1 cup 2% low-fat milk
1/4 teaspoon garlic powder
1 teaspoon sweet Hungarian paprika
Directions:
Preheat oven to 325 F.
Spray a 13″x9″ casserole dish with nonstick cooking spray.
Combine meat, salt, nutmeg, and pepper in a bowl; shape mixture into 1″ meatballs.
In a large skillet, heat oil over med-high heat.
Cook meatballs and mushrooms in oil until meatballs are browned on all sides and no longer pink in the center (10 minutes).
Remove meatballs and mushrooms from skillet; discard drippings.
In a small bowl, mix cornstarch into 1/4 cup sour cream; spoon into the skillet the meatballs were cooked inches.
Add remaining 3/4 cup sour cream, soup, mik, garlic powder, and paprika, and stir until smooth.
Place cooked noodles into casserole dish.
Arrange meatballs on top of noodles and cover with sauce.
Bake until hot (20 minutes).
Servings: 4-6
Time preparation: 10 min.
Time total: 40 min.