Turkey Stroganoff Noodle Toss - cooking recipe

Ingredients

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

Preparation

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