Turkey Stroganoff

Cut the cooked turkey into narrow strips and set aside. Melt 1 tablespoon of the margarine in a large skillet. Add the sliced mushrooms and onion; cook until tender and lightly browned. Remove the mushrooms and onions and put them in a bowl. Do not wash the pan. Melt the remaining 1 tablespoon of margarine in the pan, add flour and stir until the flour is slightly browned. Add hot broth to the flour mixture, stirring constantly to form a smooth sauce. Add the tomato paste, Worcestershire sauce and sherry, stirring constantly. Simmer the sauce for 10 minutes. Add the turkey, mushrooms, and onion to the pan and simmer for an additional 10 minutes. Add the sour cream and mix thoroughly. Serve immediately over noodles. Makes 8 (3/4 cup) servings.

Nutritional Information (1 serving, without noodles):
Calories: 196
Carbohydrate: 6 grams
Protein: 24 grams
Fat: 7 grams
Saturated Fat: 3 grams
Cholesterol: 69 mg
Fiber: 1 grams
Sodium: 123 mg
Potassium: 409 mg
Calcium: 44 mg
Exchanges: 1/2 starch, 3 lean meat

Nutritional information (1 serving with one cup noodles):
Calories: 409
Carbohydrate: 46 grams
Protein: 32 grams
Fat: 9 grams
Saturated Fat: 3 grams
Cholesterol: 121 grams
Fiber: 3 grams
Sodium: 134 grams
Potassium: 454 grams
Calcium: 63 grams
Exchanges: 3 starch, 3 lean meat