1 pound turkey tenderloin, cut into bite-size pieces
1 1/4 cups thinly sliced onion
1 (8-ounce) package presliced mushrooms
1/2 cup water
1 tablespoon Dijon mustard
1 (10 1/2-ounce) can beef broth
10 ounce uncooked medium egg noodles
1/2 cup skim milk
1 tablespoon all-purpose flour
1/8 teaspoon pepper
Chopped fresh parsley (optional)
How to Make It
Heat oil in a large nonstick skillet over medium-high heat; add turkey. Sauté 6 minutes or until browned. Remove turkey from skillet, and set aside.
Add onion to skillet; sauté 8 minutes. Add mushrooms; sauté 3 minutes or until tender. Add water, mustard, and broth; stir well. Return turkey to skillet, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Cook noodles in boiling water 8 minutes or until tender. Drain; set aside.
Combine milk, flour, and pepper, stirring with a whisk. Add to turkey mixture. Simmer 2 minutes or until thick, stirring constantly. Serve turkey and gravy over noodles; garnish with parsley, if desired.