Prep and cook time: 35 minutes 10 WW points Easily serves 6! (lunch leftovers!)
10 ounces egg noodles
1 tablespoon butter
2 tablespoons vegetable oil, divided
1 cup sliced button mushrooms
1 white onion , diced
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 cup dry white wine
2 tablespoons all purpose flour
2 cups chicken broth
1 tablespoon lemon juice
2 tablespoons whole-grain mustard
2 cups frozen turkey meatballs, thawed
1/4 cup sour cream
1/2 teaspoon dried dill
coarse salt and freshly ground pepper, to taste
[1] Cook the noodles in a large pot of boiling salted water until cooked through but still firm to the bite. Drain, toss with butter, and cover to keep warm.
[2] While the noodles are cooking, heat a large nonstick skillet over medium high heat. Add half the oil, then the mushrooms, and sauté until browned, about 5 minutes. Transfer to a plate.
[3] Add remaining oil to skillet, then add onions, paprika and cayenne and sauté until onion is soft, about 3-5 minutes. Add wine to skillet and deglaze. Simmer until liquid is nearly evaporated. Sprinkle flour over onions and stir.
[4] Whisk in broth. Add lemon juice and mustard; simmer until thick, about 8-10 minutes.
[5] Stir in meatballs, cooked mushrooms, sour cream and dill. Cook until meatballs are heated through. Season with salt and pepper. Serve over noodles.
* served with steamed garlic/almond green beans
