Bavarian Sausage-And-Kraut Supper

I found this recipe on cooking.com and thought, how different is this, at least in my recipe book so I thought I'd share it with you all - It's on my soon-to-be-tried to-do list!!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4  cups  uncooked  medium egg noodles
• 1  tablespoon olive oil
• 1  cup  sliced onion
• 1  teaspoon caraway seed
• 2  cups granny smith apples, peeled, sliced
• 1 1⁄2 cups  refrigerated sauerkraut, drained
• 1 (12 ounce) package chicken, apple sausage cut into 1/2 -inch thick slices (such as Gerhard's)
• 1⁄2 cup  reduced-sodium fat-free chicken broth
• 1⁄4 cup sherry wine

Directions

1. Cook noodles according to package directions, omitting salt and fat; drain and set noodles aside.
2. While the noodles are cooking, heat the olive oil in a large nonstick skillet over medium-high heat. Add sliced onion and caraway seeds, and cook 4 minutes or until lightly browned, stirring occasionally.
3. Add apple, sauerkraut, and sausage, and cook 5 minutes.
4. Stir in chicken broth and sherry and bring to a boil. Reduce heat to medium, and cook 5 minutes. Serve over noodles.
5. Serving size: 1 1/4 cup noodles and 1 cup sausage-apple mixture.