Begin by heating a large skillet over medium heat and adding a splash of olive oil. Once hot, add finely chopped onions and minced garlic, cooking for about 3-4 minutes until soft and fragrant.

Add the ground turkey to the skillet, breaking it up with a spoon as you stir. Cook for approximately 5-7 minutes, or until the turkey is fully browned.

Next, stir in sliced fresh mushrooms and cook for another 3-5 minutes until softened.

In a separate bowl, whisk together the flour and chicken broth until smooth. Pour this mixture into the skillet, stirring continuously to avoid lumps.

Lower the heat and fold in the sour cream, stirring until fully combined, and adjust seasoning with salt and pepper.

Serve the turkey stroganoff over cooked egg noodles or your choice of base.