INGREDIENTS
1
3- to 4-pound split Turkey breast
3
Carrots, medium
1/4 cup
Flat-leaf parsley
8 cups
Mushrooms, mixed
1
Onion, small
1 cup
Peas, frozen
8 oz
Egg noodles, whole-wheat
1/3 cup
All-purpose flour
1/2 tsp
Pepper, freshly ground
1 tsp
Salt
1 cup
Sour cream, reduced-fat
1/4 cup
Sherry, dry