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jevdonovan
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Heat butter in a dutch oven or large pot over medium heat.
Add the garlic, stirring for a minute until fragrant, then add the mushrooms and onions.
Cook until they start to soften, about 4-5 minutes.
Add the ground turkey and season with salt and pepper to taste (I added ½ tsp of each).
Cook until no longer pink, about another 5 minutes.
Add the broth, milk and egg noodles and bring to a boil.
Once boiling, reduce heat to a simmer.
Cook, stirring occasionally, until the pasta is tender, about 8-10 minutes.
Remove from heat and allow to cool some before adding the greek yogurt.
During this time, more of the liquid will evaporate.
Stir in the greek yogurt then taste and add any additional salt and pepper to taste.
Top with grated parmesan cheese and chopped parsley to serve, if desired, and enjoy!