Cook noodles to desired doneness as directed on package. Drain.
Meanwhile, in small bowl, combine broth, stir-fry sauce, cornstarch and lemon peel; blend well. Set aside.
Heat oil in large skillet or wok over medium-high heat until hot. Add turkey strips; sprinkle with salt. Cook and stir 3 to 5 minutes or until turkey is no longer pink. Remove turkey from skillet; cover to keep warm.
Add broccoli, bell peppers and onion to same skillet; cook and stir 4 to 5 minutes or until vegetables are crisp-tender. Return turkey to skillet.
Stir cornstarch mixture until smooth. Add to skillet; cook and stir until sauce is bubbly and thickened. Serve over noodles.