- 1 lb sausage
- 1-2 medium zucchini, diced (garden fresh if you have them)
- 1 cup frozen bell-peppers and onion ( I use frozen for convenience but fresh is great as well )
- 2 cups dry wide egg noodles
- 2 cups water
- 2 cups milk
- 1 (14.5 oz)can diced tomatoes-drained lightly
- 2/3 cup sour cream
- 3/4 cup shredded Colby cheese(plus more if desired)
- 1 tbsp garlic powder
- Salt and black pepper to taste
- 1/2 -1 tsp smoked paprika (optional)
1. in a large deep skillet or dutch oven over medium-high heat, brown the sausage, breaking into bite size pieces as it cooks 2. Add diced zucchini and peppers and onions.cook for 2-3 minutes more. stirring occasionally 3. Stir in dry egg noodles, water, milk, garlic powder, salt and pepper and paprika if using. bring to a gentle boil, then reduce heat to a steady simmer.4. cook uncovered to 7-8 minutes, stirring occasionally. about halfway through stir in can of tomatoes.5. the noodles are tender and the mixture is saucy, reduce the heat to low. stir in sour cream and cook 2-3 minutes more just until heated through .6.turn off the heat and top with the shredded cheese.