INGREDIENTS
2 cups
Turkey, cooked
1 cup
Carrots, frozen
1/4 tsp
Parsley flakes
1 1/2 cups
Vegetable blend, frozen
1
pkg (32 oz each) reduced-sodium chicken broth, reduced-sodium
2 tbsp
Parkay original spread-tub
2 cups
Wide egg noodles, dry
1/4 tsp
Black pepper, ground