Turkey Primavera

Ingredients

1 (12 oz) pkg frozen egg noodles
2 med carrots (thin slices)
1 med zucchini (halved lengthwise and sliced)
1 cup frozen whole kernal corn
3 cups chopped turkey
1 (14 1/2 oz)can chicken broth
2 tbsp cornstarch
1/2 tsp dried tarragon or basil(crushed)
2 tsp finely shredded lemon peel
1/2 cup regular or light sour cream
2 tbsp dijon style mustard
2 tbsp thinly sliced green onion

Directions

Cook noodles for 20 minutes or until almost tender.  Add carrots, zucchini and corn.  Cook 5 more minutes or until noodles are tender and vegatables are crisp-tender.  Drain noodles and vegetables and return to pan; add turkey.  In a medium saucepan combine chicken broth, cornstarch, tarragon or basil, and lemon peel.  Cook and stir over medium heat until thickened and bubbly.  Cook and stir one minute more.  Remove from heat; whisk in sour cream and mustard until smooth.  Pour over noodle mixture in pan.  Toss gently to coat.  Transfer to serving dish.  Top with green onion.