Spray large nonstick skillet with cooking spray. Heat over high heat until hot. Add turkey. Brown over medium-high heat 6 to 8 minutes or until no longer pink, stirring to separate turkey; drain fat. Remove from skillet; set aside.

Add mushrooms to skillet; cook 3 minutes. Add onion and peppers; cook 5 minutes or until onion is tender. Add bouillon granules, tomato paste, Italian seasoning, Worcestershire sauce, sugar and turkey; blend well. Bring to a boil. Reduce heat to low; simmer, covered, 20 minutes.

Meanwhile, cook noodles according to package directions, omitting salt. Drain. Add to skillet; stir to combine. Remove from heat. Let stand 5 minutes before serving.

This recipe yields 4 servings.

Exchanges Per Serving: 2 Starch, 1 1/2 Meat, 2 Vegetable.

Nutrition Facts: Calories 272; Calories from fat 20%; Total Fat 6g; Saturated Fat 1g; Protein 17g; Carbohydrates 40g; Cholesterol 45mg; Sodium 721mg; Dietary Fiber 3g.