Ingredients:

  • 1 lb lean ground turkey
  • 2 tbsp unsalted butter
  • 8 oz cremini mushrooms, sliced
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 2 cups low-sodium turkey broth
  • 1 tbsp Dijon mustard
  • 3/4 cup plain Greek yogurt
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 oz wide egg noodles
  • 1 cup shredded mozzarella cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. In an oven-safe skillet over medium-high heat, brown the ground turkey until no longer pink, breaking it into small crumbles with a spatula.
  2. Add the butter to the pan; once melted, stir in the diced onions and sliced mushrooms, cooking until mushrooms are deep mahogany-colored.
  3. Stir in the minced garlic and smoked paprika, cooking for 60 seconds until fragrant.
  4. Pour in the broth and Dijon mustard, scraping the bottom of the pan to release the browned bits, and simmer for 3–5 minutes.
  5. Reduce heat to low and stir in the Greek yogurt constantly until the sauce is smooth and glossy.
  6. Fold in egg noodles that have been par-boiled (cooked 2 minutes less than package directions).
  7. Smooth the mixture with a spoon, sprinkle the top with shredded mozzarella cheese, and bake in the oven until the crust is golden-brown.
  8. Garnish with chopped fresh parsley before serving.