8 oz. spinach egg noodles, uncooked
3 tablespoons butter, divided
1 pound mushrooms, diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup all-purpose flour
1-1/2 pounds turkey breast slices
2/3 cup dry white wine
2 teaspoon lemon juice
10 oz. frozen peas, thawed
1/4 cup sour cream

Cook egg noodles (or fettucine) in boiling salted water according to package directions until tender.

Meanwhile, in a large nonstick skillet, over medium heat, melt 1 tablespoon of butter. Add mushrooms, 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Cover and cook until very soft, about 10 minutes. Remove mushrooms with their liquid to a plate.

On a piece of wax paper, combine the flour with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Dredge cutlets in flour mixture and shake off excess. In same skillet, over medium-high heat, melt remaining 2 tablespoons butter. Add half of cutlets and cook until lightly browned, turning once, 2 to 3 minutes per side. Remove to a serving plate.

Repeat with the remaining cutlets. Add wine to skillet. Bring to a boil, scraping up any browned bits, and cook until reduced to a glaze, about 5 minutes. Reduce heat to low. Add sour cream, mushrooms with liquid, peas and lemon juice and heat through. Do not let mixture boil.

Pour sauce over cutlets. Drain noodles and serve with cutlets.

Serving Size: 4