Cook the pasta base: Bring a large pot of salted water to a rolling boil and cook your egg noodles according to the package instructions until al dente. Drain them well and set aside. You’ll hear the noodles clatter softly against the colander when they’re properly drained — that’s your cue they’re ready.

Brown the turkey: Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the ground turkey and break it up with a wooden spoon. Cook for 5–6 minutes until the meat is no longer pink and you can see golden-brown spots forming on the surface. The sizzle should be lively but not spitting. Season lightly with salt and pepper, then transfer the turkey to a bowl.

Sauté the aromatics: Reduce the heat to medium and add the remaining tablespoon of oil. Tip in the diced onion and sliced mushrooms. Stir occasionally for about 5 minutes, until the mushrooms have released their moisture and turned a deep, glossy brown. You’ll know they’re done when the hissing sound fades and the pan looks drier — that’s the water evaporating, concentrating the flavour.

Build the base sauce: Add the minced garlic, paprika, and dried thyme to the pan. Stir for 30 seconds until you can smell the garlic becoming fragrant — that warm, nutty aroma is your signal. Sprinkle the flour over the vegetables and stir constantly for 1 minute. The mixture will look thick and pasty; that’s exactly what you want.

Add the liquid: Pour in the stock slowly while whisking vigorously to prevent lumps. Stir in the tomato purée and Dijon mustard. Bring the sauce to a gentle simmer — you’ll see small bubbles breaking the surface, not a violent boil — and let it cook for 3–4 minutes. The sauce will thicken to a velvety consistency that coats the back of a spoon.

Finish the stroganoff: Return the browned turkey to the pan, along with any juices that have collected in the bowl. Stir everything together and let it heat through for 2 minutes. Remove the pan from the heat entirely, then stir in the soured cream. The residual heat will warm it through without curdling. The sauce should look glossy and smooth, with a pale, creamy colour.

Combine and serve: Add the drained noodles directly to the pan and toss gently until every strand is coated in the sauce. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley if you like, and serve immediately while the sauce is still luscious and warm.