Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until just tender. Drain and set aside.

While the noodles cook, melt the butter in a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until it is no longer pink.

Stir in the diced onion and sliced mushrooms. Cook for 4 to 5 minutes until the onion softens and the mushrooms release their liquid.

Add the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the mixture and stir for 1 minute to coat everything evenly.

Slowly pour in the beef broth while stirring. Add the Worcestershire sauce, paprika, salt, and black pepper. Bring the sauce to a simmer and cook for 3 to 4 minutes until it thickens slightly.

Remove the skillet from the heat and stir in the sour cream until the sauce is smooth and creamy. Add the drained egg noodles and toss gently to coat them in the sauce.

Sprinkle with chopped parsley just before serving.