Bring 6 cups of unsalted water to a boil over high heat in a covered 3-quart or larger saucepan. Heat oil over medium heat in an extra-deep 12-inch nonstick skillet that has a lid. Peel and coarsely chop the onion, adding it to the skillet as you chop. Cook for 1 minute. Add mushrooms; continue to cook, stirring from time to time. Seed and coarsely chop the bell pepper; add it to skillet. Add garlic, Worcestershire and black pepper. Cook, stirring from time to time, until mushrooms release their liquid, about 5 minutes. Add condensed soup, milk, sour cream and turkey to skillet. Stir until well-blended. Cook until heated through, stirring frequently, about 2 minutes. Do not let boil. Reduce heat to low. Meanwhile, add ramen noodles to boiling water along with 1 of the seasoning packets. (Reserve remaining 2 seasoning packets for another use.) Boil 3 minutes, stirring occasionally. (Do not overcook.) Immediately drain the noodles well (do not rinse). Gently stir into skillet until just coated with sauce. Sprinkle cheese over the noodle mixture, cover the skillet and cook just until the cheese melts, about 2 minutes. Serve at once. Yield: 4 servings. Note: Use all breast meat for a dish with fewer calories. This recipe is equally wonderful using 4 poached, boneless, skinless chicken-breast halves instead of turkey. Recipe Source: St. Louis Post-Dispatch - 11-16-1998 By Beverly Mills, with Alicia Ross Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net