1 lb. bulk turkey sausage
1/2 c. chopped onion
1/4 c. chopped green pepper
1 can cream of chicken soup, low fat, low sodium, undiluted
1 1/3 c. water
1 (8 oz.) pkg. no cholesterol egg noodles, cooked and drained
Salt and pepper to taste

Crumble sausage in a large skillet, add onion and green pepper. Cover over medium heat until browned and vegetables are tender. Drain and blot away any excess fat.

Combine soup and water. Add meat mixture, noodles, salt and pepper. Mix well. Spoon into baking dish. Bake at 350 degrees for 30 minutes or until bubbly.