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

directions

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.