• 1 pound ground turkey
• 1 small onion, grated
• 1 cup sliced mushrooms
• 2 cans (10.75 oz each) condensed cream of mushroom soup, undiluted
• 1/3 cup buttermilk
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 1 cup (8 oz.) sour cream
• hot cooked noodles
• minced fresh parsley (optional)

In a skillet, cook turkey and onion until meat is no longer pink; drain.  Add mushrooms; cook and stir for 1 minute.  Stir in soup, buttermilk, garlic powder, salt and pepper.  Bring to a boil; reduce heat.  Simmer, uncovered, for 5 to 10 minutes.  Stir in sour cream; heat gently but do not boil.  Serve over noodles.  Garnish with parsley, if desired.

YIELD:  4 servings.