Turkey Stroganoff With Mushrooms And Cranberries

• 9 ounce wide egg noodles
• 2 teaspoon vegetable oil
• 1 1/2 cup finely chopped onions
• 1 1/2 cup sliced cremini mushrooms
• 6 tablespoon dried cranberries
• 3 cup shredded cooked white and dark meat turkey
• 1 tablespoon dijon mustard
• 12 ounce reduced-fat sour cream
• 2 tablespoon chopped parsley

1. Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions. Drain and reserve. Place a large sauté pan over medium heat. Add the vegetable oil and sauté the onions and mushrooms until softened and starting to brown, about 8 minutes. Deglaze the pan with the white wine, and add the cranberries. Simmer until most of the liquid has evaporated, about 2 minutes. Stir in the turkey, Dijon mustard, and sour cream. Remove from heat. Adjust seasoning to taste. Divide the noodles between 6 bowls. Top with stroganoff mixture. Sprinkle with parsley.