Ingredients:

  • 1 lb ground turkey (93% lean)
  • 8 oz cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 cups low-sodium turkey broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 tbsp all-purpose flour
  • 3/4 cup full-fat sour cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 12 oz wide egg noodles
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook without stirring for 3 minutes until a golden-brown crust forms. Remove and set aside.
  2. In the same pan, add unsalted butter. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink.
  3. Stir in the diced onion and minced garlic. Cook for 3-5 minutes until the onion is translucent and soft.
  4. Sprinkle all-purpose flour over the meat mixture and stir for 1 minute to cook out the raw flour taste.
  5. Slowly pour in the broth while scraping the bottom of the pan. Stir in Worcestershire sauce and dried thyme.
  6. Reduce heat to medium-low and simmer for 5-7 minutes until the sauce thickens and appears glossy.
  7. While the sauce simmers, cook wide egg noodles in salted water according to package directions. Drain and set aside.
  8. Temper the dairy by scooping 1/4 cup of the hot sauce into the sour cream and whisking until smooth.
  9. Turn heat to low. Stir the tempered sour cream mixture into the pan constantly for 1-2 minutes; do not let it boil.
  10. Fold in the seared mushrooms and cooked noodles. Garnish with fresh chopped parsley.