Using a large skillet, cook the turkey on medium heat until the center is no longer pink, but the meat is still moist.

Add your tougher vegetables like celery, green pepper, and onion to the skillet. Cook until each fork-tender.

Pour in your canned soup while stirring. Add softer items like water chestnuts and mushrooms.

Season with soy sauce, salt, and lemon pepper to taste.

Reduce the heat and allow the whole thing to simmer for 20 minutes, stirring occasionally.

After simmering, remove the skillet from the heat, and stir in the sour cream and noodles.

Divide the mixture in half, storing one half covered in a freezer. It will last for up to 3 months this way.

The remaining half goes into a greased 2-quart baking dish (about 11” x 7” x 2” in size).

Cover with foil and bake at 350 degrees for 30-35 minutes or until cooked through.