Step 1

In a 12-inch non-stick pan, melt butter over medium heat. When hot, add onions and mushrooms. Cook for 7-10 minutes, stirring frequently until browned. Remove to a plate.

Step 2

Increase the heat to a medium-high and add olive oil. When hot, add ground turkey. Season with salt and pepper, and cook until crumbled and browned, about 5-8 minutes. Stir in garlic and paprika. Cook for 30 seconds or until fragrant.

Step 3

Add chicken broth to a small bowl or measuring cup and gradually whisk in the flour until smooth. There should be no lumps. {You can also prepare the chicken broth while the mushrooms are cooking and simply set it aside to add when needed.} Add chicken broth to the pan. It should come to a quick simmer.

Step 4

Stir in mushrooms and Worcestershire sauce. Season with salt and pepper to taste. Reduce heat to a medium and simmer, uncovered, for about 3 minutes or until thickened.

Step 5

Immediately remove the pan off the heat and stir in sour cream and parsley. Taste for salt and pepper before serving.

Step 6

Serve over cooked egg noodles. Follow the cooking directions on the package for the noodles.