Turkey Stroganoff

Main Dishes,

Per Serving Turkey Stroganoff
Makes: 4
Serving Size: 1 cup
Calories	410
Fat	10	g
Saturated Fat	3.1	g
Trans Fat	0.1	g
Carbohydrate	47	g
Fiber	3	g
Sugars	5	g
Cholesterol	110	mg
Sodium	400	mg
Potassium	525	mg
Protein	32	g
Phosphorus	360	mg
Choices: Starch 2.5, Vegetable 1, Lean Meat 3, Fat 1

Ingredients

8	oz.	wide egg noodles
2	tsp.	poppy seeds
		Olive oil cooking spray
12	oz.	fresh turkey breasts,
		cut into thin strips
1	small	red onion, thinly sliced
1/4	tsp.	kosher salt
1/4	tsp.	ground black pepper
2	large	portobello mushrooms, stemmed and thinly sliced
1	Tbsp.	canola oil
1 1/2	Tbsp.	flour
1 1/2	cups	reduced-sodium beef broth
1/2	cup	reduced-fat sour cream
1 1/2	tsp.	Dijon mustard

1 1/2

Tbsp.

fresh minced parsley

Cook the noodles according to the package directions. Drain the noodles and return them to the pot. Add the poppy seeds and toss gently.
Coat a large skillet with olive oil cooking spray. Add the turkey and onion, toss with the salt and pepper, and sauté for 5 minutes, until the onions are soft. Add the mushrooms and sauté for 3 to 4 minutes, until the mushrooms are soft and the turkey is cooked through. Transfer the turkey-vegetable mixture to a bowl; set aside.
Heat the canola oil in the skillet over medium heat. Add the flour and cook for 1 minute. Gradually add the broth and cook for about 4 minutes, stirring with a wood spoon, until the sauce thickens.
Reduce the heat to low. Blend in the sour cream and mustard. Return the turkey-vegetable mixture and any accumulated juices to the skillet. Cook just until heated through; do not boil.
Divide the noodles among individual plates and top with the Stroganoff. Garnish with fresh parsley.