Melt 2 tablespoons of butter in a large non-stick skillet over medium heat. Add 1 chopped onion and 8 ounces of sliced baby bella mushrooms. Cook for 7-10 minutes until onions are translucent and mushrooms are browned.

Increase heat to medium-high and add 1 tablespoon of olive oil. Add 1 pound of ground turkey and season with salt and pepper. Brown turkey for about 5-7 minutes. Stir in 3 minced garlic cloves and 1 teaspoon of paprika, cooking for another 30 seconds.

In a separate bowl, whisk together 2 cups of chicken broth and 2 tablespoons of flour until smooth. Pour into skillet with turkey, stirring well. Bring to a gentle simmer and thicken for about 3-4 minutes.

Stir in the sautéed mushrooms and 1 tablespoon of Worcestershire sauce. Mix thoroughly and taste for seasoning, adding salt and pepper as necessary. Simmer for an additional 2-3 minutes.

Remove from heat and stir in 1 cup of sour cream until melted and creamy. Add 2 tablespoons of chopped parsley.

Serve over cooked egg noodles or rice.