1/2 c. flour or more to dredge
6 turkey wings
1 1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. salad or cooking oil
1 c. chopped fresh mushrooms
3 green onions, chopped
1 tsp. dried thyme leaves
2 c. chicken broth or stock
1/3 c. tomato paste
1 c. sour cream

Wash and dry turkey wings separating them at the joints; discard wing tips.

Combine flour, salt and pepper. Dredge turkey pieces in the seasoned flour.

Heat oil in heavy deep skillet. Brown turkey pieces well on all sides.

Add mushrooms and onions. Arrange turkey pieces in an even layer evenly dispersed with mushrooms. Sprinkle with thyme. Blend with chicken stock and tomato paste. Pour over turkey.

Cover and simmer on low heat for 1 1/2 hours or until tender, adding more liquid if needed.

Just before serving, stir in sour cream. Blend and heat, but not to boil. Serve over hot noodles. Makes 4 servings. Preparation Time: 15 minutes. Simmer Time: 1 1/2 hours.