Ingredients:

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

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions until al dente. Drain and set aside.
  2. Melt butter in a 12-inch skillet over medium-high heat. Add the sliced mushrooms and cook undisturbed for 3-4 minutes until mahogany-colored.
  3. Add the ground turkey and diced onions to the skillet, cooking until the meat is browned and the onions are translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle the flour over the meat and mushroom mixture, stirring for 1-2 minutes to cook out the raw flour taste.
  5. Slowly pour in the broth and Worcestershire sauce. Simmer for 5-7 minutes, stirring occasionally, until the liquid reduces and thickens into a glossy glaze.
  6. Reduce heat to low. Stir in the room-temperature sour cream and black pepper. Stir constantly until the sauce is uniform and creamy, ensuring it does not reach a rolling boil.
  7. Fold the cooked noodles directly into the skillet and garnish with fresh parsley.