- 3/4 cup egg noodles, uncooked
- 1 tablespoon butter
- 2 cups sliced mushrooms
- 1/2 cup PHILADELPHIA Light Cream Cheese Spread
- 1 cup chicken broth
- 3 cups chopped cooked turkey
- 1 cup frozen peas, thawed
- Cook noodles as directed on package. Drain.
- Meanwhile, melt butter in large skillet. Add mushrooms; cook until tender. Stir in cream cheese spread and broth. Bring to boil. Reduce heat to low; simmer 7 min. or until slightly thickened. Add turkey and peas; cook until heated through.
- Pour over noodles.