1/2 lb. fresh mushrooms, sliced
1/2 c. chopped onion
1 sm. clove garlic, minced
2 tbsp. butter
1 lb. ground turkey
1 tbsp. dry sherry
1 can cream of celery soup
1/2 tsp. dill weed
1/2 tsp. salt
1 (8 oz.) sour cream
1/2 tsp. paprika
Noodles

Saute mushrooms, onion, and garlic in butter in large skillet for 5 minutes. Remove vegetables and set aside. In skillet add turkey; cook over medium heat until brown, stirring to crumble. Drain. Stir in soup, sherry, dill weed, paprika, and salt. Stir in mushroom and onion mixture. Cook over low heat for 5 minutes, stirring often. Add sour cream. Cook until thoroughly heated, stirring often. DO NOT BOIL. Serve over noodles. Serves 4-6.