Boil a large pot of salted water and cook the whole wheat egg noodles according to package directions; drain and set aside.

Heat a large non-stick skillet over medium-high heat. Add the ground turkey and cook until browned, breaking it into small crumbles with a spatula. Remove turkey from the skillet and set aside.

In the same skillet, add the diced onions and sliced mushrooms. Sauté for 7-8 minutes until the mushrooms have released their moisture and are golden brown.

Stir in the minced garlic and dried thyme, cooking for 60 seconds until fragrant.

Sprinkle the flour over the mushroom and onion mixture. Stir constantly for 1 minute to incorporate and cook the raw flour scent out.

Slowly pour in the beef broth while whisking or stirring constantly to prevent lumps. Add the Worcestershire sauce and Dijon mustard.

Simmer the sauce for 3-5 minutes until it thickens enough to coat the back of a spoon.

Reduce the heat to low. Return the cooked turkey to the skillet and stir to combine.

Remove the skillet from the direct heat source. Gently fold in the Greek yogurt until the sauce is creamy and uniform. Do not boil after adding yogurt to prevent curdling.

Season with salt and pepper to taste. Serve the turkey mixture over the cooked noodles and garnish with fresh parsley.