SAUTÉ ONION: Heat 1 Tbsp of butter and 1 Tbsp of oil in a large skillet or frying pan. Add the onion, season with a little salt, and cook gently for 5 minutes until golden and softened. Remove from pan and set aside. 

COOK MUSHROOMS: Add another tablespoon of butter to the pan and the sliced mushrooms over medium-high heat. Cook, occasionally stirring, until the mushrooms are golden brown and have released their juices. Remove from the pan and set aside.

BROWN TURKEY: Add the remaining butter and oil to the pan and place over medium heat. Cook the turkey until lightly golden brown, stirring once or twice.

COMBINE INGREDIENTS: Add the wine and stock to the pan, and use a wooden spatula to scrape up any browned on flavour on the bottom of the pan. Add the mustard and paprika to the pan with a pinch of sugar, stir, then return the onions, mushrooms, any resting juices and the thyme to the pan, stirring to combine. Bring to a simmer, then reduce the heat to medium.

ADD SOUR CREAM: Stir through the sour cream and Worcestershire sauce, season with salt and pepper and cook gently for 2-3 minutes until heated through and you have a smooth sauce. Taste, add a little more paprika or mustard if you like, then serve immediately with noodles and green beans. Sprinkle with fresh parsley.