2 tbsp. butter
1/2 c. chopped onion
1 sm. garlic clove (or garlic powder)
1 (10 oz.) can cream of celery soup
2 c. cooked turkey, 1" chunks
3/4 c. milk
2 tsp. prepared mustard
1/4 tsp. crushed rosemary
8 oz. (about 4 c.) fine egg noodles
1 tbsp. salt
3 qts. boiling water
1/2 c. shredded cheddar cheese
1/4 c. chopped parsley

In medium saucepan melt butter. Add onion and garlic. Saute over medium heat until onion is tender. Stir in undiluted soup, turkey, milk, mustard and rosemary. Cook over low heat, stirring constantly until hot. Keep warm while preparing noodles. Meanwhile, add noodles and salt to boiling water. Cook until tender.

Add cheese and parsley to turkey mixture. Mix until cheese melts. Pour over noodles. Serve with a vegetable or salad.