Skillet Stroganoff

• 1/2 pound ground raw turkey breast
• 1/2 pound lean ground pork
• 1 cup fresh rye breadcrumbs
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon onion powder
• 2 egg whites
• Vegetable cooking spray
• 2 cups water
• 1 tablespoon beef-flavored bouillon granules
• 1 (4-ounce) can mushroom stems and pieces, drained
• 2 1/2 cups uncooked medium egg noodles
• 1/2 cup low-fat sour cream
• 1/2 cup sliced green onions

1. Combine turkey, pork, and next 5 ingredients (breadcrumbs through egg whites) in a bowl, and stir well. Shape mixture into 24 (1-inch) meatballs. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add meatballs, and cook 6 minutes, browning on all sides. Drain well. Wipe drippings from skillet with a paper towel.
2. Return meatballs to skillet. Add water, bouillon granules, and mushrooms; bring to a boil. Stir in noodles; cover, reduce heat, and simmer 10 minutes or until noodles are tender, stirring occasionally. Remove from heat; stir in sour cream. Sprinkle with green onions.

turkey breast, lean ground pork, fresh rye breadcrumbs, parsley flakes, tarragon, onion powder, egg whites, vegetable cooking spray, water, beefflavored bouillon granules, mushroom stems, egg noodles, lowfat sour cream, green onions

Taken from www.myrecipes.com/recipe/skillet-stroganoff (may not work)