A delightful and creamy turkey skillet dish with a mix of vegetables, perfect for a quick and satisfying meal.
Heat a skillet over medium heat and add the ground turkey and chopped onion.
Break the turkey into small pieces as it cooks for even browning.
Once the turkey is browned and the onion is translucent, add the sliced mushrooms and peas.
Stir frequently to ensure the vegetables cook evenly.
Pour in the milk and season with garlic powder, salt, and pepper. Stir well.
Use a whisk to mix the milk and seasonings thoroughly for a smooth sauce.
Reduce the heat to low and let the mixture simmer uncovered for 5 minutes.
Stir occasionally to prevent the sauce from sticking to the skillet.
Stir in the sour cream and heat gently without boiling.
Boiling the sour cream can cause it to curdle, so keep the heat low.
Serve the turkey and vegetable mixture over cooked egg noodles.
Garnish with fresh parsley for a pop of color and added flavor.