3/4 pound boneless, skinless turkey fillets

2 teaspoons olive oil, divided use

1 cup fresh diced onion

3 1/3 cups sliced button mushrooms, (1/2 pound)

3/4 cup fat-free, unsalted chicken broth

2 tablespoons tomato paste

2 tablespoons Dijon mustard

1 tablespoon reduced-fat sour cream

Freshly ground black pepper

2 tablespoons chopped fresh parsley (optional)

Slice turkey into 1/4-inch strips. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Brown turkey, about 2 minutes. Remove to a plate. Add second teaspoon oil and onion. Saute 1 minute. Add mushrooms and continue to saute for 2 minutes more. Add broth, tomato paste and mustard. Mix thoroughly. Simmer 2 to 3 minutes. Taste. You may need to add a little more mustard. There should be a delicate blend of flavors. If using cooked turkey, add it now. Return the turkey to the sauce and add sour cream and black pepper to taste. Mix thoroughly. Serve over egg noodles. Sprinkle with parsley (optional).

Yield 2 servings.

Per serving: 330 calories (29% from fat), 10.5 g fat (1.9 g saturated, 3.3 g monounsaturated), 93 mg cholesterol, 47.6 g protein, 16.1 g carbohydrates, 3.9 g fiber, 346 mg sodium.