Ingredients

• 8 oz egg noodles, cooked
• 1 lb turkey breast cutlets, cut into 1/4-inch strips
• 1 C onion, sliced
• 2 T paprika
• 1 C sour cream
• 1/2 C chicken broth

Instructions

1. Toss the turkey with onion and 1 T paprika. Season to taste. Sauté in oil until done. Add the broth and reduce until broth almost disappears.
2. Add the sour cream and 1 T paprika, Then season to taste. Heat through but, do not boil.
3. Plate the noodles, dress with turkey mixture, and serve.

Source: Cooking Light 2004, pg 77

Contributed by: Skip