2 teaspoons olive oil
1 cup chopped onion
Salt and freshly ground black pepper
1/2 pound sliced button mushrooms, (about 3 1/3-cups)
3/4 cup fat-free, low-salt chicken broth
2 tablespoons tomato paste
2 tablespoons Dijon mustard
2 cups of chopped, shredded or cubed cooked turkey
1 tablespoon sour cream
2 tablespoons chopped fresh parsley (optional)
Heat oil and sauté onion for 2 minutes. Season with salt and pepper. Add mushrooms and continue to sauté for 2 minutes more minutes. Pour in broth. Add tomato paste, mustard and salt and pepper to taste. Mix thoroughly. Simmer 3 to 4 minutes. Taste. You may need to add a little more mustard. There should be a delicate blend of flavors.
Add cooked turkey and heat for 1 minute. Stir in sour cream. Mix thoroughly. Serve over egg noodles. Sprinkle with parsley (optional).
Makes 2 servings.