Ham Vegetable Stroganoff

Ingredients 8 ounces egg noodles 2 tablespoons olive oil 1 cup finely chopped yellow onion 1/2 cup finely diced celery 1 cup thinly sliced zucchini 1 cup sliced baby bella mushrooms 2 tablespoons all-purpose flour 1/4 cup chicken broth 8 ounces plain non-fat yogurt 2 tablespoons apple juice 1 tablespoon soy sauce 2 cups (1/4-inch) diced cooked ham of choice

Directions

Cook the noodles according to package directions.  Meanwhile, in a small saucepan coated with DuPont™ Teflon® non-stick, heat the oil over medium and sauté the onion, celery, and zucchini just a few minutes to tenderize. Add the mushrooms. Cook another 2 minutes until the mushrooms are browned. Stir in the flour until blended. Add the broth and cook for another 3 minutes.

In a small bowl, combine the yogurt with the apple juice and soy sauce. Add to the mushroom mixture; add the ham. Arrange the noodles in 2-handled serving dish. Pour the ham mixture over the top and serve.