Turkey Stroganoff

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 0.3 cup chicken broth dry white low-sodium
• 8 ounces extra wide egg noodles uncooked
• 1 tablespoon parsley fresh chopped
• 0.1 teaspoon ground nutmeg 
• 1 pound pd of ground turkey 
• 4 servings hungarian paprika 
• 1 tablespoon juice of lemon 
• 1 cup curd cottage cheese 1% low-fat
• 1.5 cups mushrooms sliced
• 0.5 cup onion chopped ( 1 small)
• 0.3 teaspoon salt 
• 0.5 cup cup heavy whipping cream fat-free sour

Equipment

• frying pan
• blender

Directions

1. Cook noodles according to package directions, omitting salt and fat.
2. Drain; toss with parsley.
3. Coat a nonstick skillet with cooking spray; place over medium heat until hot.
4. Add turkey and onion; cook until turkey is browned.
5. Add mushrooms and next 4 ingredients. Cook over low heat 10 minutes or until liquid evaporates, stirring occasionally.
6. Remove from heat.
7. Combine cottage cheese, sour cream, and lemon juice in a blender; process until smooth.
8. Add to turkey mixture; cook over low heat, stirring constantly, until thoroughly heated.
9. Serve over noodles.
10. Sprinkle with paprika.