My Lighter Version of Noodles Stroganoff

Now, mind you, my ingredients are based on feeding a family of 4, and having leftovers (more economical for us), so adjust accordingly)

3 lbs of Ground Turkey/Ground Chicken (I used Ground Turkey)
2 cans of Light Sodium Mushroom soup
1 whole onion chopped (optional)
1 tablespoon Garlic powder
1 packet of Goya Sazón Natural & Complete (contains no salt, fyi…this is found in the Latino/Latin/Ethnic Food aisle)
Greek Yogurt (this is subbing in for sour cream in the original recipe I saw)
Broccoli
No Yolks Noodles Extra Broad (naturally 100% cholesterol free)
2 Sodium Free Chicken Bouillon Cubes
1 Teaspoon Olive Oil


• Using a steamer, place freshly cut broccoli in steamer and hit Cook
• In a large skillet or wok (I used a wok), heat up the tablespoon of Olive Oil, then put the Ground Turkey, chopped onion (if you’re using it), garlic powder, and the Goya Packet in, and brown the Turkey
• At this point, put on your water (place Bouillon Cubes in water) on the stove and let it boil. Once it boils, add noodles, and now boil on medium to med. High heat
• Drain the excess fat, and add the 2 cans of soup and two cans full of water to the wok with the Ground Turkey.
• Stir the mixture together, until it is even in color (not looking like soup concentrate and water)
• Then add 4 Tablespoons of Greek Yogurt and stir until mixed well
• Let cook for 15 minutes, stirring occasionally.

After 15 minutes, drain water from noodles, and put the steamed broccoli in the with the noodles. Plate/bowl noodles and broccoli first, then get a nice scoop of soup and turkey mix.

Viola, Stroganoff and tricking everyone to get some fresh broccoli in. My daughters LOVED this and asked for it again (there way of saying leftovers)

Nice thing is, if you want to wait to have it, the stroganoff mixture can just be put in proper containers and frozen until later needed.

Enjoy!!