In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until translucent. Add the minced garlic and cook for an additional minute.

Add the ground turkey to the skillet, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.

Stir in the sliced mushrooms, paprika, salt, and black pepper. Cook for another 5 minutes until the mushrooms are tender.

In a small bowl, whisk together the flour and chicken broth until smooth. Pour this mixture into the skillet and stir well. Bring to a simmer and cook for about 3-4 minutes until slightly thickened.

Reduce the heat to low and stir in the sour cream until fully combined. Cook for an additional 2 minutes, ensuring not to boil the mixture.

Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.

Serve the creamy turkey stroganoff over the cooked egg noodles and garnish with fresh parsley.