Turkey Stroganoff Noodle Toss

• coarse salt
• 3/4 lb extra-wide egg noodles
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 2 teaspoons Dijon mustard
• 1/4 cup sour cream
• 1 tablespoon fresh tarragon leaves, chopped
• fresh ground black pepper
• 1 tablespoon extra virgin olive oil
• 2 lbs turkey breast cutlets, cut into thin strips
• 1 small onion, sliced
• 1/3 cup coarsely chopped cornichon (or baby gherkin pickles)
• 1/2 cup flat leaf parsley, chopped
• thickly sliced pumpernickel bread

1. Bring a large pot of water to a boil over high heat; salt the boiling water and cook the noodles al dente.
2. While the water comes to a boil and the noodles cook, heat a skillet over medium heat.
3. Melt 2 tablespoons butter and cook with the flour for 1 minute.
4. Whisk in the chicken stock; thicken for 1 minute.
5. Stir in the mustard and sour cream; thicken for 2-3 minutes.
6. Add in the tarragon, remove from the heat, and season with salt and pepper.
7. Heat a large skillet over high heat; add in the olive oil and remaining tablespoon butter.
8. Add the turkey strips and onions; cook over high heat until the turkey is browned on both sides-4 to 5 minutes.
9. Add in the chopped cornichons; stir to combine.
10. Add the thickened sauce to the skillet with the turkey; drain the cooked noodles and add to the skillet with the parsley.
11. Stir thoroughly; serve with thickly sliced pumpernickel bread.

salt, extrawide egg noodles, unsalted butter, flour, chicken broth, mustard, sour cream, tarragon, fresh ground black pepper, extra virgin olive oil, turkey breast cutlets, onion, cornichon, flat leaf parsley, bread

Taken from www.food.com/recipe/turkey-stroganoff-noodle-toss-177661 (may not work)