Bring a large pot of salted water to a boil and cook egg noodles to al dente according to package directions. Drain and set aside.

Heat olive oil in a large skillet over medium heat. Add ground turkey and cook for 5 to 7 minutes, breaking it apart with a wooden spoon, until nicely browned with no pink remaining.

Stir in diced onion and minced garlic. Cook for 3 to 4 minutes until onion is translucent and garlic is fragrant.

Add sliced mushrooms and cook for about 5 minutes, stirring occasionally, until soft and lightly browned.

In a small bowl, whisk together flour, chicken broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper until smooth with no lumps. Pour into the skillet and stir to combine.

Bring to a gentle simmer and cook for 3 to 5 minutes, stirring occasionally, until the sauce thickens slightly and turns glossy. Do not let it reach a hard boil.

Reduce heat to low. Stir in sour cream slowly until fully incorporated and the sauce is smooth and creamy. Do not add sour cream over high heat or it will curdle.

Add cooked egg noodles to the skillet and toss gently to coat evenly. Taste and adjust seasoning. Remove from heat, garnish with fresh parsley, and serve warm.