1 pound turkey tenderloin, cut into 1/2-inch cubes
1/3 cup no-salt-added chicken broth
2 tablespoons Hungarian sweet paprika
1/2 teaspoon salt
1/4 teaspoon pepper
How to Make It
Combine tomato paste and yogurt; stir well, and set aside.
Cook egg noodles according to package directions. Drain and set aside.
Coat a large nonstick skillet with cooking spray; add oil, and place over medium heat until hot. Add onion, garlic, and turkey; sauté 5 minutes or until turkey is no longer pink. Add broth and next 3 ingredients, and stir well. Cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand 1 minute. Stir in yogurt mixture and egg noodles.