Bavarian Sausage-and-Kraut Supper

Ingredients

• 1 teaspoon caraway seeds 
• 12 ounce chicken apple sausage cut into 1/2-inch-thick slices (such as Gerhard's)
• 8 ounces extra wide egg noodles uncooked
• 0.5 cup less-sodium chicken broth fat-free
• 0.8 pound apples i use 2 granny smith apples peeled sliced
• 1 tablespoon olive oil 
• 1 cup onion sliced
• 1.5 cups sauerkraut refrigerated drained
• 0.3 cup cooking sherry 

Equipment

• frying pan

Directions

1. Cook noodles according to package directions, omitting salt and fat; drain and set the noodles aside.
2. While the noodles are cooking, heat the olive oil in a large nonstick skillet over medium-high heat.
3. Add sliced onion and caraway seeds, and cook 4 minutes or until lightly browned, stirring constantly.
4. Add apple, sauerkraut, and sausage, and cook 5 minutes. Stir in the chicken broth and sherry, and bring to a boil. Reduce heat to medium, and cook 5 minutes.
5. Serve over the noodles.