Heat 2 tablespoons of olive oil in a large skillet over medium heat for about 1 minute. Add the diced onion and sauté for approximately 3 minutes until it becomes translucent.

Stir in the minced garlic and continue to cook for about 1 minute, allowing it to become aromatic.

Add 1 pound of ground turkey to the skillet, breaking it apart with a spoon. Sauté for 5 to 7 minutes until browned.

Fold in 8 ounces of sliced mushrooms, 1 teaspoon of paprika, salt, and freshly cracked black pepper. Cook for another 5 minutes until mushrooms are tender.

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 stir.

Lower the heat to low and gently stir in 1 cup of sour cream until thoroughly combined. Heat for 2 minutes, careful not to boil.

Prepare 8 ounces of egg noodles according to package instructions, typically 6-8 minutes until al dente. Drain and set aside.

Serve the creamy turkey mixture over the egg noodles, garnished with freshly chopped parsley.