Made in Cindy's Kitchen, "Just North of Wiarton & South of the Checkerboard"
1 tbsp. Olive Oil
2 medium carrots, sliced
1-8oz pkg mushrooms, sliced
1 medium red onion, diced
2 celery stalks, sliced
1/2 cup frozen peas
Leftover Turkey Gravey or 1-10 oz Can of Cream of Chicken Soup
1 or more cut up leftover Turkey
Heat oil in large skillet; add vegetables sauteing until tender; in meantime heat water in medium saucepan, adding desired amount of Egg Noodles, cooking until done. Once veggies are fork tender, mix in gravey or Soup, mixing thoroughly. Serve over hot noodles. Season with Salt & Pepper.