1 can (8 ounces) mushroom stems and pieces, drained
2 cups sour cream
1/4 cup plus 2 tablespoons minced fresh parsley, divided
1 pound fine noodles, cooked
1 tablespoon diced pimientos, drained
In a large skillet, saute onion in butter. Add garlic; saute 2 minutes longer. Stir in the flour, salt and pepper until blended. Add the soup, turkey and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in sour cream and 1/4 cup parsley; heat for 6 minutes, stirring frequently. Serve over noodles. Garnish with pimientos and remaining parsley.