Ingredients

The following ingredients have 6 Servings
  • 1 yellow onion (chopped)
  • 3 cloves garlic (chopped)
  • 2 lb uncooked Italian sausage (without casings)
  • 8 oz sliced mushrooms
  • 1 red pepper (seeded and diced)
  • 1 can/box (32 oz Tomato and Roasted Red Pepper Soup)
  • 1 cup sour cream or plain yogurt (whole preferred)
  • 16 oz dry egg noodles
  • salt and pepper to taste
  • shredded Parmesan cheese (for topping)
  • fresh chopped parsley for garnish (if desired)

Instruction

  • In a large saucepan, combine sausage with onion and garlic. Cook over medium-high heat, stirring and breaking up the sausage into small pieces. When almost cooked through, add mushrooms and red pepper. Stir and cook until softened.
  • Add Tomato Red Pepper Soup. Simmer, covered, for 15 minutes.
  • Meanwhile, bring a large pot of salted water to boil. Cook egg noodles according to package, just to al dente. Do not overcook. Drain, but do not rinse.
  • Add sour cream or yogurt to the red sauce mixture. Stir to combine well. Add salt and pepper to taste. Pour sauce over noodles and toss to combine.
  • Top with cheese and parsley, if desired.