You will need:
- 1 (12 oz.) package whole wheat egg noodles
- 1 lb. ground turkey
- 1 egg
- 1/4 cup bread crumbs
- 1 clove garlic, minced
- 1 tbsp. parsley
- 1 onion, finely chopped (I used onion powder instead- personal preference)
- 2 tbsp. grated Parmesan
- 2 tbsp. butter
- 2 cubes beef bouillon
- salt and pepper
- 2 tbsp. flour
- 2 cups water
- 1 cup reduced-fat sour cream
- 1 can fat-free cream of mushroom soup
- 2 tbsp. Worcestershire sauce
- 1 (4 oz.) can mushroom stems and pieces, drained
To make the meatballs: Mix ground turkey, egg, bread crumbs, garlic, parsley, 1/2 of the onion, salt, and Parmesan in a large mixing bowl. Form meatballs the size of golf balls. Place in a greased baking dish and bake at 350 degrees for 20 minutes (or until done).
While the meatballs are baking, cook the egg noodles according to package directions. Drain and set aside.
To make the sauce: In a large saucepan, melt the butter over medium-high heat. Whisk in beef bouillon, flour, and pepper until thick. Stir in water and cook while whisking until it thickens to a gravy consistency. Lower heat. Stir in soup and Worcestershire until well blended, then fold in sour cream, mushrooms, and the other 1/2 of the onion.
Stir the sauce and meatballs into the noodles, serve and enjoy!
