Turkey Flourentine

4 Turkey breast cutlets - cut into 1 inch pieces
1/8 tsp plus 1/4 tsp salt
1 large onion - chopped
1/2 lb mushrooms, sliced
2 Tbls all - purpose flour
1 C fat-free half and half
1/4 tsp ground nutmeg
1/4 tsp hot red pepper sauce
1 bag fresh baby spinach
2 Tbls grainy mustard
1/2 c shredded reduced-fat Swiss cheese
2 C cooked egg noodles

Coat a large nonstick skillet with nonstick spray. Add turkey pieces, season with 1/8 tsp salt and cook over medium-high heat for 5 minutes, turning halfway through cooking. Remove to a plate and reserve.

Coat skillet with more spray; add onion. Cook on medium-low for 5 minutes, stirring occasionally; add 2 Tbsp of water to prevent sticking if needed. Add mushrooms; cook for 5 more minutes, stirring occasionally. Sprinkle flour over to and stir. Cook for 1 minute.

Stir in half-and-half, nutmeg, hot pepper sauce and remaining 1/4 tsp salt. Bring to a boil. Lower heat and simmer 1 minute. Gradually stir in the spinach and cook until wilted. Ad dturkey and mustard and heat through. Stir in the Swiss cheese until just melted.