Melt the butter in a Dutch oven or large saucepan over medium heat.
Add the onion, mushrooms, and garlic to the pot and cook, stirring occasionally until the onions are softened and most of the moisture from the mushrooms have evaporated, about 5 minutes.
Stir in the flour, paprika, 1 tsp salt, and 1/2 tsp pepper until everything is well combined and no white flour remains.
Stir in the water then bring to a boil.
Stir in the turkey then reduce heat to low and cook, stirring occasionally, about 10 minutes.
Cook the egg noodles according to package directions then drain and set aside.
Season the gravy with salt & pepper to taste then serve over the egg noodles.
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