Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once shimmering, add 1 diced onion and sauté for about 3 minutes until it turns translucent and fragrant.

Stir in 2 minced garlic cloves and cook for an additional minute.

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

Next, add 8 ounces of sliced mushrooms, 1 teaspoon of paprika, and a pinch of salt and black pepper. Cook for about 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 bring to a simmer for 3-4 minutes.

Reduce the heat to low and stir in ½ cup of sour cream or Greek yogurt. Simmer just until heated through.

Meanwhile, cook 8 ounces of egg noodles according to package instructions until al dente. Drain and set aside.

Plate the cooked egg noodles and ladle the creamy turkey stroganoff over the top. Garnish with freshly chopped parsley.