Turkey Stroganoff START TO FINISH 30 MINUTES

Ingredients: 4 ounces dried whole wheat or plain noodles 1 8 ounce carton light dairy sour cream 2 tablespoons all-purpose flour 1 tablespoon olive or canola oil 1 pound turkey breast tenderloin, cut into bite-size slices 8 ounces sliced fresh mushrooms 2 cups fresh broccoli florets

1 1/2 cups reduced-sodium chicken broth 1/2 teaspoon onion powder 1/4 teaspoon ground black pepper

Cook noodles according to package directions. Drain; keep warm. In a small bowl stir together sour cream and flour; set aside. Meanwhile, in a large skillet heat oil over medium-high heat. Add turkey. Cook and stir for 4 to 5 minutes or until browned and no longer pink inside. Remove from skillet.

Add mushrooms to skillet. Cook and stir for 3 minutes. Add broccoli. Cook and stir for 2 minutes more or until mushrooms are browned and tender and broccoli is crisp-tender. Add broth, onion powder, and pepper to skillet. Bring to boiling. Whisk in sour cream mixture. Cook and stir until thickened

and bubbly. Cook and stir 1 minute more. Stir turkey into mixture in skillet; heat through. Serve turkey mixture with noodles.