Turkey And Noodles Skillet Dinner - cooking recipe

Ingredients

8 oz. wide egg noodles
1 (10 oz.) pkg. mushrooms
3 medium sized celery stalks
2 medium sized carrots
1 medium sized onion
salad oil
1/4 tsp. pepper
all-purpose flour
salt
1 lb. turkey cutlets, cut into 1-inch pieces
1 qt. milk
1 tsp. chicken flavor instant bouillon
2 Tbsp. grated Parmesan cheese
1/4 c. chopped parsley

Preparation

Prepare egg noodles as label directs, but do not use salt in water; drain.
Meanwhile, cut each mushroom in half or into quarters if large.
Cut celery into 1/2-inch wide slices; cut carrots into bite-size pieces.
Dice onion.
In 12-inch skillet over medium-high heat, in 2 tablespoons salad oil, cook celery and onion until tender; remove with slotted spoon to bowl.
In same skillet in 1 more tablespoon hot salad oil, cook mushrooms, stirring frequently until tender and golden.
Remove to bowl with celery and onions.
Meanwhile, in 1 quart saucepan in 1 inch boiling water, heat carrots to boiling.
Reduce heat to low; cover and simmer 5 to 10 minutes until carrots are tender; drain.