Step 1

In a large Dutch oven or stock pot, sauté mushrooms and onions in cooking spray until slightly brown and soft, about 5 minutes.

Step 2

Add ground turkey, garlic, flour, paprika, thyme, salt, and pepper. Cook until turkey is crumbled and brown, about 5 minutes.

Step 3

Add Worcestershire sauce, chicken stock, and egg noodles to the pan. Gently mix together until egg noodles are submerged in the liquid.

Step 4

Bring to a boil, then cover and lower the heat to a simmer. Cook for about 10-15 minutes, or until noodles are tender but not mushy.

Step 5

Remove from heat and gently stir in cream cheese and yogurt. Continue to stir until cream cheese is completely melted.

Step 6

Set plan aside, partially covered, for about 5-10 minutes, or until most of the liquid has absorbed into the noodles. Taste for seasoning and add more slat and pepper, if needed.