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Heat broiler. Line a rimmed baking sheet with nonstick foil. Cook the noodles according to the package directions.
Meanwhile, in a large bowl, whisk together the egg, jelly, allspice, and ½ teaspoon each salt and pepper. Stir in the garlic and parsley, then the bread crumbs. Let sit for 2 minutes. Add the turkey and mix to combine.
Form the turkey mixture into 1 ½-inch balls (about 20 total) and place on the prepared baking sheet. Broil until cooked through, 6 to 8 minutes.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms, season with ¼ teaspoon each salt and pepper and cook, tossing occasionally, until golden brown and tender, 4 to 5 minutes. Add the wine and simmer for 1 minute. Remove from heat and stir in the sour cream and mustard. Toss with the meatballs and additional parsley, if desired, and serve over the noodles.