Step 1

Sauté the mushrooms and onion over medium high heat in a large sauté pan with ~1-2 Tbsp. olive oil for about 4 minutes. Season with a pinch of salt and pepper.

Step 2

Add in the garlic, reduce heat if needed. Continue cooking, stirring occasionally, until the mushrooms are meltingly tender, ~2-3 minutes more. Pour in slow cooker or crock pot.

Step 3

In the same pan, brown the ground turkey. Season meat with salt and pepper and cook until fully cooked. Drain any liquid if needed. Pour meat into the crock pot.

Step 4

To the slow cooker add the beef broth, cream of mushroom soup, Dijon mustard, and Worcestershire, Italian seasoning and a pinch of sweet paprika and stir.

Step 5

Cook on high for 2 hours or low 3-4 hours. Stir in sour cream before serving. Serve with egg noodles and garnish with parsley. YUM!