Ingredients:

  • 1 lb lean ground turkey (93% lean)
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 8 oz cremini or button mushrooms, sliced thin
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 cup full-fat sour cream
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 8 oz dry wide egg noodles
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp smoked paprika

Instructions:

  1. Boil a large pot of salted water for the egg noodles. In a large deep skillet, heat neutral oil over medium-high heat. Add ground turkey and sear undisturbed for 3 minutes to develop a brown crust. Break into large chunks.
  2. Push turkey to the edges of the skillet. Add sliced mushrooms to the center and sauté until browned. Stir in diced onions and cook until translucent. Add minced garlic and flour, stirring for 1 minute to toast the flour.
  3. Slowly pour in beef broth while whisking to incorporate. Stir in Worcestershire sauce, Dijon mustard, sea salt, and black pepper. Simmer for 5-7 minutes until thickened. Cook egg noodles in the boiling water until al dente, then drain.
  4. Reduce skillet heat to low. In a small bowl, whisk 2 tablespoons of the hot sauce into the sour cream to temper it. Stir the tempered sour cream back into the skillet. Fold in the cooked noodles and garnish with fresh parsley and smoked paprika.