Dairy-Free Turkey Stroganoff

In a dutch oven over medium-high heat, add 2 tbsp of olive oil and 2 tbsp of butter. Once the butter has melted, add diced onion, mushrooms, and thyme. Cook until the onions are translucent, the mushroom water has completely evaporated, and the mushrooms and onions start to slightly brown. Season with salt and pepper.

Add ground turkey and cook, breaking up into small pieces. Cook until it begins to brown. Season with a pinch of salt.

Add Worcestershire sauce and dijon mustard. Cook for 2 more minutes. Add flour and cook for 1 minute, stirring continuously. Add beef stock and mix, scraping any browned bits from the bottom of the pot.

Once the stock begins to simmer, add egg noodles, stir, and cover. Cook for 8-10 minutes until noodles are done.

Once noodles are cooked, add parsley, sour cream, salt, and pepper to taste, and stir.

Serve with extra parsley and a dollop of sour cream. Bottoms up!