Ingredients:

  • 1 lb lean ground turkey (93% lean)
  • 8 oz cremini mushrooms, sliced thin
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 0.5 tsp salt
  • 0.5 tsp coarse black pepper
  • 2 cups low sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 cup full fat sour cream, room temperature
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 1 tsp smoked paprika
  • 12 oz wide egg noodles
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Boil the noodles. Cook 12 oz wide egg noodles in salted water according to package directions until al dente. Note: They will cook slightly more in the sauce later.
  2. Brown the turkey. Heat a large skillet over medium high heat and add 1 lb lean ground turkey. Note: Let it sit undisturbed for 2 minutes to get a good crust.
  3. Season the meat. Add 0.5 tsp salt, 0.5 tsp coarse black pepper, and 1 tsp smoked paprika until the turkey is no longer pink.
  4. Sauté the aromatics. Remove turkey from the pan and add 2 tbsp unsalted butter, 1 small yellow onion, and 8 oz sliced cremini mushrooms.
  5. Develop the mushrooms. Cook 5-7 minutes until mushrooms are browned and shrunken. Note: This is where the deep flavor lives.
  6. Add the garlic. Stir in 3 cloves minced garlic for 30 seconds until fragrant.
  7. Build the liquid base. Pour in 2 cups low sodium beef broth, 1 tbsp Worcestershire sauce, and 1 tsp Dijon mustard, then return turkey to the skillet.
  8. Thicken the sauce. Mix 1 tbsp cornstarch with 1 tbsp cold water and stir into the simmering liquid until it starts to glisten and coat a spoon.
  9. Temper the cream. Turn heat to low and whisk in 1 cup room temperature sour cream. Note: Do not let the sauce boil after adding the cream.
  10. Final fold. Add the cooked noodles to the skillet and toss until every noodle is velvety and coated. Garnish with 2 tbsp fresh parsley.