Ingredients

4 servings

　　Coarse salt

　　3/4 pound extra-wide egg noodles (save the rest for a soup)

　　3 tablespoons unsalted butter

　　2 tablespoons all-purpose flour

　　2 cups chicken stock or broth

　　2 teaspoons Dijon mustard

　　1/4 cup sour cream (eyeball it)

　　1 tablespoon fresh tarragon leaves, chopped (from 2 sprigs)

　　Freshly ground black pepper

　　1 tablespoon extra-virgin olive oil (EVOO) (once around the pan)

　　2 pounds turkey breast cutlets, cut into thin strips

　　1 small onion, sliced

　　1/3 cup coarsely chopped cornichons or baby gherkin pickles

　　1/2 cup fresh flat-leaf parsley leaves (a couple of generous handfuls), chopped

　　Thickly sliced pumpernickel bread

　　

Step 1

Bring a large pot of water to a boil over high heat for the egg noodles. Salt the boiling water and cook the noodles al dente.

　　

Step 2

While the water comes to a boil and the noodles cook, heat a medium skillet over medium heat. Melt 2 tablespoons of the 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, and thicken for 2 to 3 minutes. Add the tarragon, remove from the heat, and season with salt and pepper.

　　

Step 3

Heat a large skillet over high heat. Add the EVOO and the remaining tablespoon of butter. Add the turkey strips and onions and cook over high heat until the turkey is brown on both sides, 4 to 5 minutes. Add the chopped cornichons and stir to combine.

　　

Step 4

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.

　　Rachael Ray 365: No Repeats