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Preheat oven to 350 degrees F.
Start bringing a large pot of water to a boil; then partially cook your egg noodles until they are soft, yet not quite done. (You don't want them too soft because they will continue cooking once you bake them in the casserole.)
While the pasta is cooking, melt your butter in a large frying pan; then add your mushrooms and parsley. Cook for 2-3 minutes until the mushrooms soften; then add the flour.
Next, add your chicken broth, turkey, sour cream, and cheese. Add the mixture to your par-cooked egg noodles; then mix well. Place the mixture in a 9"x13" oven safe casserole dish and bake for 30 minutes or until the casserole is hot and bubbly.