1/2 pound lean veal cutlets (about 1/4 inch thick), cut into 3 x 1/2-inch-wide strips
1/4 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon pepper
2 cups hot cooked egg noodles
Chopped chives (optional)
How to Make It
Combine sour cream and paprika in a small bowl. Stir well; set aside.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, mushrooms, and garlic; stir-fry 3 minutes or until tender. Remove from skillet. Set aside; keep warm.
Wipe skillet with paper towels. Recoat with cooking spray; place over medium-high heat. Add veal; stir-fry 2 minutes. Add wine, salt, thyme, and pepper; cook over medium heat 3 minutes or until liquid evaporates. Remove from heat.
Add sour cream and mushroom mixtures to skillet; stir. Cook over low heat 1 minute or until thoroughly heated; stir. Serve over noodles. Sprinkle with chives, if desired.