1/2 (16 oz.) pkg. wide egg noodles
1 (10 oz.) pkg. mushrooms
3 med. size celery stalks
2 med. size carrots
1 med. onion
Salad oil
1/4 tsp. pepper
All purpose flour
1/4 c. parsley
1 lb. turkey cutlets, cut up
1 qt. milk
1 tsp. chicken instant bouillon
2 tbsp. grated Parmesan cheese

1. Prepare egg noodles, do not use salt in water.

2. Cut up mushrooms, celery, carrots into bite size pieces, chop onion.

3. In skillet with 2 tablespoons hot oil, cook celery and onion until tender. Remove. In same skillet in 1 tablespoon of oil, cook mushrooms until tender. Place with other vegetables.

4. In saucepan in 1" boiling water, heat carrots to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes. Drain carrots.

5. On waxed paper, combine pepper, 2 tablespoons flour, 1/2 teaspoon salt; use to coat turkey cutlet pieces.

6. In same skillet over medium heat; in 2 tablespoons hot oil cook turkey pieces, until turkey is tender. Remove to bowl with vegetables.

7. In small bowl, with fork, mix 1/4 cup flour with 1/2 cup water until smooth. Stir flour mixture, milk, chicken bouillon and 1 teaspoon salt in skillet. Over medium high heat, cooking and stirring until mixture thickens and boils, boil 1 minute.

8. Return turkey and vegetables to skillet. Stir in carrots, grated Parmesan cheese, chopped parsley and noodles. Heat through. Makes 6 servings.