Cook egg noodles according to package instructions in a large pot of salted boiling water. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add ground turkey and cook until browned, breaking it apart with a spoon, about 5 to 7 minutes.

Add diced onion and minced garlic to the skillet; sauté until the onion is translucent, about 3 to 4 minutes.

Stir in sliced mushrooms; cook until soft and browned, about 5 minutes.

In a small bowl, whisk together flour, broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Pour mixture into the skillet and stir well to combine.

Bring mixture to a gentle simmer; allow to thicken slightly, about 3 to 5 minutes.

Reduce heat to low. Stir in sour cream until fully incorporated and creamy.

Add cooked egg noodles to the skillet, tossing gently to coat evenly with the sauce.

Taste and adjust seasoning with additional salt, pepper, or paprika if needed.

Remove from heat, garnish with fresh parsley, and serve warm.