In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and sauté for about 3 minutes until it becomes translucent and sweetly aromatic.

Once the onion is ready, add 2 minced garlic cloves to the skillet and cook for an additional minute.

Next, introduce 1 pound of ground turkey into the skillet, breaking it apart with a spoon. Cook for about 5 to 7 minutes, until the turkey is browned and no longer pink.

Stir in 8 ounces of sliced mushrooms, 1 teaspoon of paprika, and season with salt and black pepper to taste. Continue cooking for another 5 minutes.

In a small bowl, whisk together 2 tablespoons of all-purpose flour with 1 cup of chicken broth until smooth. Pour this mixture into the skillet and bring it to a gentle simmer.

Lower the heat and stir in 1 cup of sour cream, making sure it blends completely with the sauce.

While your stroganoff simmers, prepare your egg noodles according to the package instructions, typically taking about 7–9 minutes.

To serve, place a generous portion of the cooked egg noodles on each plate and ladle the creamy turkey stroganoff over them. Garnish with freshly chopped parsley.