In a medium bowl, whisk together broth and cornstarch; add salt, pepper, garlic, basil, and yogurt; set aside, leaving the whisk in the bowl.
On a plate, combine bread crumbs and Parmesan cheese. In a shallow dish or bowl, beat the eggs. Dip turkey tenders in egg, shaking off excess, then dredge in bread crumb mixture.
Heat the oil in a large skillet over medium heat; add turkey tenders and cook for 5 to 7 minutes per side or until lightly browned and cooked through.
Whisk yogurt mixture well once more then pour slowly into skillet. Stir in sliced onion and bring to just before boiling point; reduce heat and simmer until onions are tender and sauce reaches desired consistency.