Hearty Turkey Noodle Stew

• 1 pound turkey breast tenderloins, cut into 1/4-inch slices
• 1 medium onion, chopped
• 1 tablespoon canola oil
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 2 cups frozen mixed vegetables
• 1/2 to 1 teaspoon lemon-pepper seasoning
• 3 cups uncooked extra-wide egg noodles

1. In a large skillet, cook turkey and onion in oil for 5-6 minutes or until turkey is no longer pink; drain.
2. In a large bowl, combine the broth, soup, vegetables and lemon-pepper. Add to the skillet; bring to a boil. Stir in noodles. Reduce heat; cover and simmer for 10 minutes or until noodles and vegetables are tender.

turkey breast tenderloins, onion, canola oil, chicken broth, condensed cream, mixed vegetables, lemonpepper seasoning, egg noodles

Taken from www.tasteofhome.com/recipes/hearty-turkey-noodle-stew/ (may not work)