2 large turkey breasts, cooked, boned and chopped into 1-inch pieces
1 large can cream of chicken or cream of mushroom soup
1 large soup can of milk
1/2 c. chopped onion
1 tsp. garlic salt
pepper to taste
1 stick butter

In large pot, melt butter. Add chopped onions and cook until tender. Stir in soup and milk, mixing well. Add spices and turkey meat and bring to a slow boil.

Reduce meat and allow to simmer.

In a separate pot, bring 3 cups of wide egg noodles to boil in water that 1 Tbsp. of cooking oil has been added. (This keeps the noodles from sticking together.)

When noodles are done, drain well and add them to turkey/soup mixture.

Gently stir to coat all noodles. Allow to simmer for about 15 minutes, stirring occasionally to keep from burning on bottom.