In a bowl, gently mix ground turkey, breadcrumbs, egg, garlic, Dijon, salt, and pepper until just combined. Roll into about 16 small meatballs (1 inch each).
Heat 1 tbsp olive oil in a Dutch oven on medium heat. Brown meatballs on all sides (they don’t need to be fully cooked). Remove to a plate.
Add remaining 1 tbsp olive oil. Sauté onion for 3 minutes. Add mushrooms and cook 6-8 minutes until browned. Stir in garlic and paprika; cook 1 minute.
Deglaze with sherry or brandy, scraping up browned bits. Cook 1–2 minutes. If you want to skip sherry or brandy, use white wine or extra broth.
Add broth and Worcestershire sauce. Stir in noodles and return meatballs to the pot. Cover and simmer 10–12 minutes, stirring occasionally, until noodles are tender and meatballs are cooked through.
Reduce heat to low. Simmer uncovered, until the sauce thickens and reduces to your liking, if necessary. Stir in sour cream, Dijon mustard and red pepper flakes until smooth and creamy. If using, add the umami seasoning or mushroom powder as well. Taste and adjust seasoning with salt, pepper, or Worcestershire.
Sprinkle with parsley and serve hot.
