Bavarian Sausage-And-Kraut Supper

• 4 cups uncooked medium egg noodles (about 8 ounces)
• 1 tablespoon olive oil
• 1 cup sliced onion
• 1 teaspoon caraway seeds
• 2 cups sliced peeled Granny Smith apple (about 3/4 pound)
• 1 1/2 cups refrigerated sauerkraut, drained
• 1 (12-ounce) package chicken apple sausage (such as Gerhard's), cut into 1/2-inch-thick slices
• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 cup sherry

1. Cook noodles according to package directions, omitting salt and fat; drain and set the noodles aside.
2. While the noodles are cooking, heat the olive oil in a large nonstick skillet over medium-high heat. Add sliced onion and caraway seeds, and cook 4 minutes or until lightly browned, stirring constantly. Add apple, sauerkraut, and sausage, and cook 5 minutes. Stir in the chicken broth and sherry, and bring to a boil. Reduce heat to medium, and cook 5 minutes. Serve over the noodles.

egg noodles, olive oil, onion, caraway seeds, apple, chicken apple sausage, chicken broth, sherry

Taken from www.myrecipes.com/recipe/bavarian-sausage-and-kraut-supper (may not work)