Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add diced onion and sauté for about 3 minutes until translucent.

Stir in minced garlic and cook for an additional 1 minute.

Add ground turkey to the skillet. Cook for 5-7 minutes, breaking it up until browned.

Introduce sliced mushrooms, paprika, salt, and pepper. Cook for another 5 minutes.

Whisk together flour and chicken broth in a bowl. Pour into the skillet and bring to a simmer until thickened.

Reduce heat and mix in sour cream, stirring gently for 2 minutes.

Cook egg noodles according to package instructions until al dente, then drain.

Serve the creamy turkey stroganoff over the egg noodles and garnish with fresh parsley.