1Cook pasta according to package instructions. Drain.
2In a medium saucepan, saute the onions & mushrooms in butter until golden browned.
3In a skillet, brown the ground turkey, season with salt & pepper, and chicken bouillon. Drain.
4To the mushrooms & onions, add the evaporated milk. Heat to a simmer.
5Remove mushroom sauce from the heat and add the sour cream. Stir until incorporated & creamy. (A whisk helps)
** You can add a little less evaporated milk & a little more sour cream to make it thicker.
6Stir in the Paprika. Add to ground Turkey.
7Serve over the Pasta. For garnish, top with a little chopped, fresh parsley if desired.