Skillet Stroganoff

Ingredients

• 1 tablespoon beef-flavored bouillon granules 
• 1 tablespoon parsley flakes dried
• 0.5 teaspoon tarragon dried
• 2.5 cups extra wide egg noodles uncooked
• 2  egg whites 
• 0.5 cup green onions sliced
• 0.5 pound ground pork lean
• 0.5 pound ground turkey breast raw
• 0.5 cup cup heavy whipping cream sour low-fat
• 4 ounce mushroom stems and pieces drained canned
• 0.5 teaspoon onion powder 
• 1 cup rye breadcrumbs fresh
• 2 cups water 

Equipment

• bowl
• frying pan
• paper towels

Directions

1. Combine turkey, pork, and next 5 ingredients (breadcrumbs through egg whites) in a bowl, and stir well. Shape mixture into 24 (1-inch) meatballs. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot.
2. Add meatballs, and cook 6 minutes, browning on all sides.
3. Drain well. Wipe drippings from skillet with a paper towel.
4. Return meatballs to skillet.
5. Add water, bouillon granules, and mushrooms; bring to a boil. Stir in noodles; cover, reduce heat, and simmer 10 minutes or until noodles are tender, stirring occasionally.
6. Remove from heat; stir in sour cream.
7. Sprinkle with green onions.