In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.

Add the ground turkey to the pot, breaking it apart with a spoon. Cook until browned and no longer pink, about 5-7 minutes.

Stir in the sliced mushrooms, thyme, paprika, salt, and black pepper. Cook for another 5 minutes until the mushrooms are softened.

Sprinkle the flour over the mixture and stir well to combine. Gradually pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a boil.

Once boiling, add the egg noodles. Reduce the heat to a simmer and cover the pot. Cook for about 10-12 minutes, or until the noodles are tender, stirring occasionally.

Remove the pot from heat and stir in the sour cream until fully combined. Adjust seasoning if needed.

Serve hot, garnished with chopped parsley.