In a large skillet or Dutch oven, melt the 2 tablespoons of unsalted butter over medium heat. Add the diced yellow onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the 1 pound of ground turkey to the skillet. Break it up with your wooden spoon and cook until browned, about 5-7 minutes. Make sure it’s fully cooked through with no pink remaining.
Sprinkle in the 1 teaspoon of dried thyme, 1 teaspoon of paprika, 1 teaspoon of pepper, and 1 teaspoon of sea salt. Mix well to coat the turkey with the spices.
Stir in the 1 pound of sliced mushrooms and cook for another 5 minutes until they start to soften.
Add the 3 cups of chicken broth and bring the mixture to a gentle boil. Lower the heat and let it simmer for about 10 minutes, allowing the flavors to meld together.
While the mixture is simmering, add the 1/2 pound of uncooked wide egg noodles directly into the skillet. Stir to ensure the noodles are submerged in the broth, and cook for about 8-10 minutes, or until the noodles are tender.
Once the noodles are cooked, reduce the heat to low. Stir in the 1 teaspoon of Dijon mustard, 1 cup of sour cream, and 1 ounce of cream cheese. Mix until everything is well combined and creamy.
If you’re using it, gently fold in the 1 cup of baby spinach until it wilts slightly.
Taste and adjust seasoning if needed. Serve hot, garnished with 1 tablespoon of chopped fresh parsley for a pop of color and freshness.
